Swirled Pumpkin and Cream Cheese Cheesecake

Swirled Pumpkin and Cream Cheese Cheesecake recipe pinit

Cheesecake is believed to have 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: 9.

Swirled Pumpkin and Cream Cheese Cheesecake

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 120 min Total Time 3 hrs 30 mins
Servings: 8 Calories: 3600
Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined. Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, mix together the pumpkin puree, pumpkin pie spice, and flour. Add half of the cream cheese mixture to the pumpkin mixture and stir until well combined.
  5. Pour the pumpkin mixture over the crust in the springform pan. Drop spoonfuls of the remaining cream cheese mixture on top. Use a knife to swirl the two mixtures together.
  6. Bake for 60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven for 1 hour.
  7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 2 hours, or overnight, before serving.
  8. Serve chilled and enjoy!
Nutrition Facts

Servings 8


Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 30g47%
Total Carbohydrate 40g14%
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.

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