Pumpkin Swirl Cheesecake
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By Laurie McMullen
Pumpkin Swirl Cheesecake
7 steps
Prep:20minCook:55min
A delicious variation on the classic dessert. Perfect for the holidays.
Updated at: Thu, 17 Aug 2023 05:11:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories340.2 kcal (17%)
Total Fat24.6 g (35%)
Carbs25.5 g (10%)
Sugars19.2 g (21%)
Protein5.6 g (11%)
Sodium239.4 mg (12%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Preheat oven to 325°
OvenPreheatStep 2
Mix crushed ginger snaps with melted butter. Press into bottom and 1 inch up the side of a 9 inch springform pan.
Step 3
Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended.
Step 4
Add eggs one at a time mixing on low speed.
Step 5
Remove 1 1/2 cups of the plain batter and place in a small bowl.
Step 6
Stir remaining sugar, pumpkin and spices into the remaining batter. Spoon 1/2 of the pumpkin batter into the crust. Top with spoonfuls of the reserved plain batter. Repeat layers. Cut through layers with knife several times to create a swirled effect.
Step 7
Bake 55 minutes or until center is almost set. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftovers in refrigerator.
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