Diana's Desserts - www.dianasdesserts.com
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Pumpkin Swirl Cheesecake
in Diana's Recipe Book
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Average Rating:
(total ratings: 11) [Read reviews] [Post a review] |
| Servings: 10-12 |
| Comments: It seems that these days many people really go for pumpkin cheesecake as an alternative to pumpkin pie to serve at their Thanksgiving dinner or as a festive dessert anytime during the holiday season. This attractive Pumpkin Swirl Cheesecake will make a lovely centerpiece for your table. Tip: Use crushed cookies of your choice for the crust, such as gingersnaps, chocolate wafers or graham crackers. |
Ingredients:  Crust: 3 tbsp. (1.5 oz/42g) butter, melted 1 1/2 cups crushed gingersnaps, chocolate wafers or graham crackers Filling: 4 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 3 tbsp. cornstarch 1 cup sour cream 1/4 tsp. salt 2 tsp. vanilla extract 3 large eggs 1 tsp. lemon juice 3/4 cup canned 100% pumpkin 3 tbsp. brown sugar 2 tbsp. molasses 1 tsp. ground cinnamon 3/4 tsp. ground ginger 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves |
| Instructions: 1. Preheat oven to 350°F (180°C). In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 9-inch (23cm) springform pan. 2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition. 3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside. 4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. 5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon. 6. Bake in preheated 350°F (180°C) oven for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days. Makes 10-12 servings. |
| Source: DianasDesserts.com |
| Date: July 25, 2002 |
Reviews
Reviewer: Melissa
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It was a very good cheesecake. We tried it and loved it.
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It was a very good cheesecake. We tried it and loved it.
Reviewer: anthony
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looks delicious
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looks delicious
Reviewer: Chef-Boy-Ar-Bakke
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Awesome! I just wish I could of had this growing up. But, if I did, I would have nothing to look forward to now. Thanks Diana
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Awesome! I just wish I could of had this growing up. But, if I did, I would have nothing to look forward to now. Thanks Diana
Reviewer: Greg
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I'm very new to baking and I received rave reviews from my family on this. Thanks
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I'm very new to baking and I received rave reviews from my family on this. Thanks
Reviewer: amanda
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I made my first Thanksgiving dinner and this was one of my desserts. By the time dinner was over the cheesecake was gone! I had no leftovers.. Thanks!
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I made my first Thanksgiving dinner and this was one of my desserts. By the time dinner was over the cheesecake was gone! I had no leftovers.. Thanks!
Reviewer: Lisa
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This is truly better than pumpkin pie. My family and friends go crazy over this every year.
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This is truly better than pumpkin pie. My family and friends go crazy over this every year.
Reviewer: Sara
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Made this for Thanksgiving. Awesome! Lots of compliments.
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Made this for Thanksgiving. Awesome! Lots of compliments.
Reviewer: Jim
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I've never baked any cake or pie EVER! Saw a recipe on TV for Pumpkin Swirl Cheesecake then googled and found your recipe. Nobody in my house eats pumpkin pie but they devoured this PIE!
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I've never baked any cake or pie EVER! Saw a recipe on TV for Pumpkin Swirl Cheesecake then googled and found your recipe. Nobody in my house eats pumpkin pie but they devoured this PIE!
Reviewer: Maria
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I was nervous about the fact that this recipe doesn't mention anything about a water bath, and the last time I baked my cheesecake in a water bath, some water seeped in despite a double layer of heavy duty foil. I think my spring form pan is loose around the bottom. I put a baking dish filled with hot water on the bottom rack, and I baked the cheesecake itself on the middle rack. After 1 hr., I checked to have a look, and I got scared because the cheesecake looked overbaked. The top surface was a little puffy, set, and dry with no 'jiggly center'. I immediately transfered it to a cooling rack, and after an hour I noticed the edges had pulled away from the sides causing a circular crack around the perimeter. I had just enough time to chill for exactly 4 hours before Christmas dinner was on the table. Whew! Very time-consuming! With the rave reviews from my family, I'd definitely do it again! The flavors and textures were phenomenal! Next time, I might omit the lemon and bake it at 325°F instead of 350°F. Thanks, Diana for a wonderful website!
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I was nervous about the fact that this recipe doesn't mention anything about a water bath, and the last time I baked my cheesecake in a water bath, some water seeped in despite a double layer of heavy duty foil. I think my spring form pan is loose around the bottom. I put a baking dish filled with hot water on the bottom rack, and I baked the cheesecake itself on the middle rack. After 1 hr., I checked to have a look, and I got scared because the cheesecake looked overbaked. The top surface was a little puffy, set, and dry with no 'jiggly center'. I immediately transfered it to a cooling rack, and after an hour I noticed the edges had pulled away from the sides causing a circular crack around the perimeter. I had just enough time to chill for exactly 4 hours before Christmas dinner was on the table. Whew! Very time-consuming! With the rave reviews from my family, I'd definitely do it again! The flavors and textures were phenomenal! Next time, I might omit the lemon and bake it at 325°F instead of 350°F. Thanks, Diana for a wonderful website!
Reviewer: harcoutbreton
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Love the cake's color, tasty marble...
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Love the cake's color, tasty marble...
For your vanilla needs you can find premium natural vanilla beans and vanilla powder directly from Madagascar at http://www.myvanillashop.com
Reviewer: ARLINA
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MADE TWO OF THESE CHEESECAKES FOR THANKSGIVING AND BOTH SIDES OF MY FAMILY ABSOLUTELY LOVED THEM. GREAT RECIPE!!!!! =] THANKS!
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MADE TWO OF THESE CHEESECAKES FOR THANKSGIVING AND BOTH SIDES OF MY FAMILY ABSOLUTELY LOVED THEM. GREAT RECIPE!!!!! =] THANKS!