Pumpkin Swirl Cheesecake
I tend to get a little obsessed with pumpkin this time of year. I love pumpkin. Usually adding canned pumpkin to recipes is what I do to bring down the calorie count, but in this case, there isn't a chance of bringing down the calories. However, you are allowed to enjoy a treat every once in a while, right? So if this is your moment, then definitely try this delicious cheesecake.
Pumpkin Swirl Cheesecake
Serves 12
2 cups gingersnap crumbs (about half of an 18 ounce box)
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup unpacked brown sugar
1/2 cup granulated sugar, divided
1 tsp vanilla extract
3 large eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Preheat oven to 325°F. Place a pan of water on the lowest shelf in the oven.
Combine the gingersnap crumbs, pecans and melted butter in a large bowl. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese, brown sugar, 1/4 cup granulated sugar and the vanilla on low speed until smooth. Add the eggs, one at a time, beating well after each addition. Remove 1 1/2 cups of the batter to a separate bowl. Add the pumpkin, remaining 1/4 cup granulated sugar, the cinnamon, nutmeg and cloves to the remaining batter. Mix well.
Spoon half of the pumpkin batter into the crust lined pan. Spoon dollops of the reserved plain batter over the pumpkin. Repeat with remaining batters. Drag a butter knife through the batter to swirl.
Place the cheesecake on a baking sheet and place on the center shelf in the oven. Bake until center is just set and edges are firm, about 55 minutes. Turn off oven and leave door ajar for 30 minutes. Remove cheesecake from oven and loosen sides. Chill cheesecake for at least 4 hours or overnight.
(Each serving is 12 pts.)
Pumpkin Swirl Cheesecake
Serves 12
2 cups gingersnap crumbs (about half of an 18 ounce box)
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup unpacked brown sugar
1/2 cup granulated sugar, divided
1 tsp vanilla extract
3 large eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Preheat oven to 325°F. Place a pan of water on the lowest shelf in the oven.
Combine the gingersnap crumbs, pecans and melted butter in a large bowl. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese, brown sugar, 1/4 cup granulated sugar and the vanilla on low speed until smooth. Add the eggs, one at a time, beating well after each addition. Remove 1 1/2 cups of the batter to a separate bowl. Add the pumpkin, remaining 1/4 cup granulated sugar, the cinnamon, nutmeg and cloves to the remaining batter. Mix well.
Spoon half of the pumpkin batter into the crust lined pan. Spoon dollops of the reserved plain batter over the pumpkin. Repeat with remaining batters. Drag a butter knife through the batter to swirl.
Place the cheesecake on a baking sheet and place on the center shelf in the oven. Bake until center is just set and edges are firm, about 55 minutes. Turn off oven and leave door ajar for 30 minutes. Remove cheesecake from oven and loosen sides. Chill cheesecake for at least 4 hours or overnight.
(Each serving is 12 pts.)
Comments