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
Servings
16
servingsIngredients
- 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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