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.
PUMPKIN CHOCOLATE SWIRL CHEESECAKE
A pumpkin and spice cheesecake with a chocolate swirl. From Nov/Dec VT 2006. Prep and cooking times are approximate, and don't include cooling or chilling before serving.
Provided by Annisette
Categories Cheesecake
Time 1h30m
Yield 1 9-inch cheesecake
Number Of Ingredients 13
Steps:
- Preheat oven to 350F degrees.
- MAKE CHOCOLATE CRUST: Coat 9 inch springform pan with cooking spray.
- In medium bowl, combine graham cracker crumbs and butter. Press into springform pan. Bake 10 minutes.
- MAKE CHEESECAKE FILLING: Place chocolate in microwave-safe bowl. Microwave on medium power, stirring every 30 seconds to heat evenly. Set aside.
- In food processor, blend cottage cheese until smooth (about 3 minutes). Add Neufchatel cheese, brown sugar, eggs, and flour. Process until smooth. Add pumpkin, ginger, cinnamon, vanilla, and nutmeg. Process 1 minute, or until smooth.
- Whisk 1 cup of the cheese batter into the melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter and swirl with a knife.
- Bake the cheesecake for 1-1/2 hours, or until the top is firm and the cake begins to pull away from the sides of the pan.
- Cool completely on a wire rack. Chill well before unmolding and serving.
Nutrition Facts : Calories 4226, Fat 178.5, SaturatedFat 107.6, Cholesterol 1137.5, Sodium 4044.3, Carbohydrate 534.7, Fiber 10.3, Sugar 434.1, Protein 136.5
SPICED PUMPKIN-CHOCOLATE SWIRL CHEESECAKE
Swirl to your heart's content with Spiced Pumpkin-Chocolate Swirl Cheesecake. You'll really knock their socks off with this one: it's got melted chocolate, fragrant pumpkin pie spice and creamy cheesecake. Pumpkin-chocolate swirl cheesecake may be your new Thanksgiving go-to dessert!
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
- Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
- Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
- Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 6 g
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