Pumpkin Swirl Cheesecake

Over 25 years ago, I stumbled upon this hand written recipe tucked inside a cookbook I bought at a church rummage sale. I made one for my family, which they loved, and one for my co-workers. Before long, co-workers were placing orders for this cake at Thanksgiving time.

Pumpkin Swirl Cheesecake

Recipe by Diane Becker
Servings

16

servings

Ingredients

  • Crust
  • 1 sleeve of graham crackers, crushed

  • 3 Tablespoons sugar

  • 4 Tablespoons melted butter

  • Filling
  • 2 packages cream cheese, room temperature

  • 3 eggs, room temperature

  • 3/4 cup sugar

  • 1 teaspoon vanilla

  • 1 cup canned pumpkin

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

Directions

  • Preheat oven to 350 degrees .
  • In a small bowl, mix the crushed graham crackers with the 3 Tablespoons sugar and the melted butter.
  • Press the crumb mixture into the bottom and up the sides of a 9″ spring form pan
  • Bake for 10 minutes and cool.
  • In a large bowl, beat the cream cheese with 1/2 cup sugar until well blended.
  • Add the vanilla and blend well.
  • Add the eggs, one at a time, beating well after each addition.
  • Remove 1 cup of the cream cheese mixture and set aside.
  • Add the remaining 1/4 cup sugar to the bowl and blend well.
  • 10. Add the pumpkin and spices to the batter and mix well.
  • 11. Gently pour the batter onto the prepared crust, and even it out.
  • 12. Next, place dollops of the reserved cheese batter on top of the pumpkin mixture and carefully, swirl it into the pumpkin mixture, being careful not to disturb the crust.
  • 13. Place a small pan of water on the lowest shelf of the oven (the moisture helps prevent the cake from cracking)
  • 14. Place cheesecake in the oven and bake for 50-55 minutes, or until center is set.
  • 15. Remove from oven and with a knife, loosen the cake from the rim (DO NOT remove the rim of the pan until the cheesecake is completely cooled down).
  • 16. Cool completely, remove rim of spring form pan and refrigerate until ready to serve.

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