Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

 Made  times

"Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

5 h 15 m servings
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
  3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Footnotes

  • How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it...

Most helpful critical review

This was quite good but we thought it needed more spice. Would make again though.

Most helpful
Most positive
Least positive
Newest

I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it...

Reduced cream cheese to 3 packages, came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out ...

Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure.

I made this for a retirement party and received multiple texts telling me that it was amazing. I did take the advice of several reviews and increased the amount of spices. I also purchased pumpk...

Amazing!!!!

Very yummy!! Went very fast at this years Thanksgiving festivities!! Will make again!!

I've made this cheesecake several times over the last few years. I used nyaker ginger snaps (with and without the pecans). Tastes great both ways. The thinner snaps are easier.

We liked this even better than pumpkin pie! Very light and fluffy! I used graham crackers as I did not have any gingersnaps in the cupboard. This recipe is a keeper!

This was quite good but we thought it needed more spice. Would make again though.