Swirled Pumpkin and Cream Cheese Cheesecake Recipe - Allrecipes.com
Swirled Pumpkin and Cream Cheese Cheesecake Recipe
  • READY IN 15 mins

Swirled Pumpkin and Cream Cheese Cheesecake

Recipe by  

"I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
  3. Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
  4. Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
  5. Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2002

This is one of the most delicious cheesecakes I've ever eaten!

 
Most Helpful Critical Review
Oct 26, 2003

I made this for Thanksgiving and it got mixed reviews. First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before it hardened. Secondly, I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust, as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also, I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that. But it was good, Id make it again!

 
Nov 19, 2006

This was very easy to make and very tasty!

 
Nov 25, 2003

I loved this recipe and so did my family. I made it two years ago and have had requests to make it again. Easy to make, no bake I like that, This will be in my Thanksgiving Dinner for years to come. Great invention

 
Dec 02, 2002

I made this recipe for Thanksgiving and everyone loved it. My brother-in-law made another type of Pumpkin Cheesecake and I thought this one was much tastier. I thought the crust was great and not too hard.. Everyone could not believe how good this cake was.

 
Dec 21, 2007

I made this when my in-laws came over for Christmas and everyone LOVED it! I plan on making it again next week for another family Christmas.

 
Oct 02, 2007

This is a very quick & easy dessert to asseble. However, it did take quite a long time to set in the fridge. To quicken the process, I placed the pie in the freezer for aproximately 45 minutes. I also used a hot, clean knife to cut this gooey concoction. I did change the recipe a tad by adding pumpkin pie spice & little extra cinnamon in place of the ground cloves. I don't believe it hurt the end result.

 
Dec 29, 2010

**** It was very good.But very sweet.I would make it again But make the crust a little different so it would not be so hard.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 288 mg
  • 12%

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

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