Thursday, October 23, 2008

Pumpkin Swirl Cheesecake

This is a dessert that is easy to make, but it does take some time to bake. But, it is so yummy with a bit of whipped cream. You can freeze this into individual portions but it does have to be refrigerated. I also will include directions at the bottom if you do not have a springform pan, it is very easy to make in a 13x9" baking dish. In this recipe, I used fresh pumpkin since I felt ambitious and bought sugar pumpkins but it is also just as good using canned pumpkin. I found this recipe in my Fall 2006 issue of Kraft Food and Family magazine of which I subscribe to and it comes in my mailbox every season. If you have not already, get this subscription. It is free and has many many wonderful recipes and you can subscribe at Kraft Food and Family Magazine and Email subscription. You can opt for email recipes or just sign up for the Kraft Food and Family Magazine.

Pumpkin Swirl Cheesecake

25 Nabisco Ginger Snaps Cookies, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter (melted)

Pumpkin Filling:
4 pkg (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin or fresh pumpkin (directions for fresh pumpkin are as follows below)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of ground cloves (I used 1/8 tsp)

Preheat oven to 325 degrees (300 if using a dark pan). Mix ginger snap crumbs, pecans, and melted butter; press firmly onto bottom and 1 inch up side of 9 inch springform pan.

Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups batter and set aside in a small bowl. Stir in remaining 1/4 cup sugar, 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 the swirl effect.

Bake 55 minutes or until center is almost set. Cool completely and remove springform pan sides. Refrigerate 4 hours or overnight, cut into 16 slices. Store leftover cheesecake in refrigerator. Serve with whipped cream if desired.

- If you do not have a springform pan, you can use a 13x9 inch baking dish. Line with foil and extend the foil over the edges. Prepare as directed, reduce baking time to 45 minutes or until center is almost set.
- You can use 1 1/2 cups crushed graham crackers in the place of ginger snap cookies.
- You can use fresh pumpkin instead of canned. It is a bit more work but it can be done. To do this, get one pie pumpkin or sugar pumpkin (they are small, cut them in half after removing stem, take out seeds, bake flesh side down in 350 degree oven for 1 1/2 hours and then cool. Spoon out cooked pumpkin from skin and puree in blender or food processor until smooth, use as you would use canned pumpkin. Refrigerate any leftover pumpkin and it will keep in refrigerator for 5 days.


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1 comment:

MaryBeth said...

I love a good homemade cheese cake as much as I do pumpkin. This must taste amazing.