Pumpkin Swirl Cheesecake is a very popular recipe this year. I thought I would add a few recipes here for Pumpkin Swirl Cheesecake.

Prep Time: 15 minutes

Cook Time: 55 minutes

Ingredients:

• Crust (see Notes below):
• 2 cups finely crushed ginger snaps cookies
• 1/2 cup finely chopped pecans
• 6 Tbsp butter or margarine, melted
• Filling:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar, divided use
• 1 tsp vanilla
• 3 large eggs at room temperature
• 1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Preparation:

Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.

For the Crust (see Notes below):
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour 1/2 of pumpkin batter over crust in springform pan. Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.

Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.

Yield: 12 servings

Notes for Optional Pie Crust: If you don’t want to bother with a springform pan, purchase or make two small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.

Another recipe for pumpkin swirl cheesecake:

SERVES 12 (change servings and units)

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Pumpkin Swirl Cheesecake

• Prep Time: 20 min.
• Cook Time: 55 min.
• Serves: 16

Recipe Provided By: Kraftfoods.com

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Kraftfoods.com on Yahoo! Food

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Ingredients

1. 25 NABISCO Ginger Snaps, finely crushed
2. 1/2 cup finely chopped PLANTERS Pecans
3. 1/4 cup butter, melted
4. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
5. 1 cup sugar, divided
6. 1 teaspoon vanilla
7. 4 eggs
8. 1 cup canned pumpkin
9. 1 teaspoon ground cinnamon
10. 1/4 teaspoon ground nutmeg
11. Dash of ground cloves

Nutrition Info

Per Serving

• Calories: 294 kcal
• |
• Carbohydrates: 15 g
• |
• Dietary Fiber: 0 g
• |
• Fat: 23 g
• |
• Protein: 6 g
• |
• Sugars: 14 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Yield: 16 servings

No-Bake Pumpkin Swirl Cheesecake

Ingredients

• 3/4 cup finely crushed graham crackers
• 2 tablespoons butter, melted
• 1 8-ounce package reduced-fat cream cheese (Neufchatel)
• 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• 1/2 cup fat-free milk
• 2 teaspoons vanilla
• 1/2 teaspoon finely shredded orange peel
• 2 8-ounce packages fat-free cream cheese
• 1 15-ounce can pumpkin
• 1 teaspoon pumpkin pie spice
• 1 envelope unflavored gelatin
• 1/4 cup orange juice

Directions

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet ‘N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

Nutrition Facts

• Servings Per Recipe 12 servings
• Calories 179,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Cholesterol (mg) 23,
• Sodium (mg) 331,
• Carbohydrate (g) 19,
• Fiber (g) 1,
• Protein (g) 9,
• Other Carbohydrates (d.e.) 1.5,
• Fat (d.e.) 1.5,
• Percent Daily Values are based on a 2,000 calorie diet

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