Pumpkin Swirl Cheesecake Recipe - Allrecipes.com
Pumpkin Swirl Cheesecake Recipe
  • READY IN 5+ hrs

Pumpkin Swirl Cheesecake

Recipe by  

"Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect."

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Ingredients Edit and Save

Original recipe makes 16 servings, one slice each Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    5 hrs 15 mins

Directions

  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2009

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.

 
Most Helpful Critical Review
Dec 03, 2014

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

 

14 Ratings

Sep 29, 2009

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 again here on Allrecipes! I think the spicy, flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. So easy to make - so delicious!

 
Dec 03, 2009

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 creamy & smooth. I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery. None leftover. Added a pecan topping of 1/4 C brown sugar, 1/3 C pecans, 2 TBS melted butter.

 
Dec 11, 2014

Amazing!!!!

 
Oct 15, 2009

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

 
Dec 03, 2014

I'm teaching my daughter how to cook and this recipe ( she made it gluten free) was delicious! Even my co-workers are placing their orders with us!??

 
Nov 27, 2014

This is s great recipe I made it exactly as is except for on the fact that I didn't have a springform pan so I just use a regular graham cracker crust and I also made a gingersnap crust as the recipe directed it was very delicious look very pretty and overall crowdpleaser

 

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