Pumpkin Swirl Cheesecake
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games held in 776 BC.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Pumpkin Swirl Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
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In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition.
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Remove 1 cup of the cream cheese mixture and set aside.
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To the remaining cream cheese mixture, add the pumpkin puree and pumpkin pie spice. Mix until well combined.
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Pour the pumpkin mixture over the crust in the springform pan.
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Drop spoonfuls of the reserved cream cheese mixture on top of the pumpkin mixture. Use a knife to gently swirl the two mixtures together, creating a marbled effect.
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Bake for 60 minutes, or until the center is set.
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Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
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Remove the cheesecake from the oven and let it cool to room temperature.
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Refrigerate for at least 2 hours, or overnight.
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Before serving, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
