Pumpkin Swirl Cheesecake Tart Recipes

SPICED PUMPKIN-SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

PUMPKIN SWIRL CHEESECAKE

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 SWIRL CHEESECAKE

Steps:

• Toast nuts: Spread in baking pan.
• Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
• Turn hazelnuts out onto a towel and rub off skins.
• Leave oven at 350.
• Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
• Lightly coat the 8-inch springform pan with cooking spray.
• Crust: break crackers into a food processor.
• Add hazelnuts, sugar and butter.
• Process until fine crumbs form.
• Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
• Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
• On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
• Add eggs and egg whites; beat just until mixed.
• Melt the chocolate chips according to the package directions.
• Add 1 1/2 cups of cheese mixture and stir until well blended.
• Stir pumpkin and spices into remaining cheese mixture until well blended.
• Reserve 1/4 C; pour rest into crust.
• Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
• Top with dollops of reserved 1/4 C pumpkin batter.
• Run a knife through both batters for a marble effect.
• Don't overdo or the effect will be muddied.
• Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
• Carefully run a knife around inside edge of pan to release cake.
• Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
• Can be frozen up to 3 months.
• Thaw in refrigerator 2 days before serving.
• To serve: remove pan sides.
• Place on a serving plate.

PHILLY PUMPKIN SWIRL CHEESECAKE

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.

PUMPKIN-SWIRL CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
• Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

PUMPKIN LATTE CHEESECAKE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

PUMPKIN-SWIRL CHEESECAKE TART

Steps:

• Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
• Cool crust completely on a wire rack.
• Preheat oven to 300º.
• Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
• Add vanilla, salt, 1 egg, and egg white; beat until combined.
• Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
• Pour remaining cream cheese mixture into prepared crust.
• Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
• Bake at 300º for 50 minutes.
• Turn oven off; cool tart in closed oven 45 minutes.
• Remove from oven; cool completely on a wire rack.
• Cover; chill.