PUMPKIN SWIRL CHEESECAKE
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h15m
Yield 16
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
PHILADELPHIA PUMPKIN SWIRL CHEESECAKE
Steps:
- MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
- Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
- BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
- REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN-SWIRL CHEESECAKE
Celebrate the beginning of fall with a delicious Pumpkin-Swirl Cheesecake recipe. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season and keep your spirits high! Make your swirled cheesecake in a square or circular pan.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 6h5m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
- Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9141 g, Sugar 0 g, Protein 6 g
PHILLY PUMPKIN SWIRL CHEESECAKE
This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.
Provided by katflu57
Categories Cheesecake
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F.
- Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
More about "kraft pumpkin swirl cheesecake recipes"
FESTIVE PUMPKIN CHEESECAKE | KRAFT HEINZ FOODSERVICE …
From kraftheinzfoodservice.ca
PUMPKIN SWIRL CHEESECAKES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
PUMPKIN SWIRL CHEESECAKE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
KRAFT PUMPKIN SWIRL CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 5 hrs 20 minsServings 16Calories 359 per serving
PUMPKIN SWIRL CHEESECAKE | KRAFT CANADA COOKING
From pinterest.ca
PUMPKIN SWIRL CHEESECAKE RECIPE | RECIPE CART
From getrecipecart.com
PUMPKIN SWIRL CHEESECAKE HOMEMADE; RECIPE FROM KRAFT WEBSITE.
From pinterest.com
PUMPKIN SWIRL CHEESECAKE RECIPE || MICKISAMOM - YOUTUBE
From youtube.com
PUMPKIN CHEESECAKE KRAFT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN SWIRL CHEESECAKE RECIPE - FOOD.COM
From food.com
KRAFT PUMPKIN CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KRAFT PUMPKIN SWIRL CHEESECAKE RECIPES
From tfrecipes.com
MINI PUMPKIN SWIRL CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
PUMPKIN SWIRL CHEESECAKE RECIPE KRAFT | THE CAKE BOUTIQUE
From thecakeboutiquect.com
KRAFT PHILADELPHIA CREAM CHEESE CHEESECAKE RECIPES
From stevehacks.com
KRAFT SWIRL PUMPKIN CHEESECAKE RECIPE | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love