Pumpkin Swirled Cheesecake
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Cheesecake is believed to have originated in Ancient Greece and was served to athletes during the first Olympic Games in 776 BC.
This is vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pumpkin Swirled Cheesecake
Ingredients
Instructions
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Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch (23cm) springform pan.
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In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, flour, pumpkin pie spice, and vanilla extract. Mix until well combined.
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Add eggs, one at a time, beating well after each addition. Stir in sour cream.
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Pour half of the batter over the crust in the prepared pan. Spoon dollops of the remaining batter over the top, then use a knife or spatula to swirl the two batters together.
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Bake for 55-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour.
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Remove the cheesecake from the oven and run a knife around the edges. Allow it to cool completely, then refrigerate for at least 3 hours or overnight.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 42g15%
- 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.