Pumpkin Swirled Cheese Cake Recipe - Allrecipes.com
Pumpkin Swirled Cheese Cake Recipe

Pumpkin Swirled Cheese Cake

Recipe by  

"A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins
  • COOK

    52 mins

    1 hr 12 mins


  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  3. In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  4. Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  5. Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2004

Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! I also did what grandma always taught me - NEVER use as much ginger or nutmeg as it calls for...I used just over 1/8 tsp each.

Most Helpful Critical Review
Dec 12, 2005

tasted the same as pumpkin pie to me


34 Ratings

Nov 25, 2004

This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 minutes before removing it and refrigerating overnight. It's a very attractive dessert and a nice change from pumpkin pie.

Nov 25, 2007

I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!

Nov 28, 2002

The cookie crust makes this cheesecake very simple to make and delicious. My daughter is allergic to soy so there are very few comercial cookies or crusts that she can eat, but with store bought shortbread cookies we were able to make up a quick alternative holiday dessert for her.

Dec 24, 2003

Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara.

Oct 09, 2008

This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will definitely make this for Thanksgiving.

Oct 07, 2007

I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the taste and texture (rather then that of just a pumpkin pie) I forgot to save the recipe but found it again now I'm throwing a Harvest party. Its a great seasonal flavor cheese cake. What makes it better is the swirl gives it great presentation.


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  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 58.1 g
  • 19%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 454 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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