Swirled Pumpkin and Cream Cheese Cheesecake

Swirled Pumpkin and Cream Cheese Cheesecake

14

"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

15 m servings 509 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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 ...

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

This was very easy to make and very tasty!

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 t...

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 no...

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.

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. ...

**** 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.

Made this tonight for a Halloween party and it was a hit! LOVED it... I didn't have gingersnaps so I used graham crackers instead and it turned out great. I also used a few teaspoons of pumpki...