Diana's Desserts - www.dianasdesserts.com
See more recipes in Thanksgiving Desserts

Pumpkin Swirl Cheesecake

in Diana's Recipe Book

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
Rating: 
Review:
It was a very good cheesecake. We tried it and loved it.

 
Reviewer: anthony
Rating: 
Review:
looks delicious

 
Reviewer: Chef-Boy-Ar-Bakke
Rating: 
Review:
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
Rating: 
Review:
I'm very new to baking and I received rave reviews from my family on this. Thanks

 
Reviewer: amanda
Rating: 
Review:
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
Rating: 
Review:
This is truly better than pumpkin pie. My family and friends go crazy over this every year.

 
Reviewer: Sara
Rating: 
Review:
Made this for Thanksgiving. Awesome! Lots of compliments.

 
Reviewer: Jim
Rating: 
Review:
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
Rating: 
Review:
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
Rating: 
Review:
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
Rating: 
Review:
MADE TWO OF THESE CHEESECAKES FOR THANKSGIVING AND BOTH SIDES OF MY FAMILY ABSOLUTELY LOVED THEM. GREAT RECIPE!!!!! =] THANKS!

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
  RATING (required)
YOUR REVIEW: