Pumpkin Swirl Cheesecake 1 Daily Mom Parents Portal

This Thanksgiving, try this Pumpkin Swirl Cheesecake for a twist on two old favorites: pumpkin pie and cheesecake. It will be a hit at your Thanksgiving celebration!

What You'll Need:

Crust:

  • 1 3/4 cups graham cracker crumbs (about 8 graham cracker rectangles)
  • 3 tablespoons light brown sugar
  • 1 stick melted salted butter

Filling:

  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 1/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • dash of cloves

How To:

1. Preheat oven to 325.

2. In a small bowl, combine graham cracker crumbs, sugar and melted butter.  Then press the crumbs into the bottom of a 9-inch pie dish. (You can use a spring form pan if you have one. If not, the pie dish works just as well!)

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3. Beat the cream cheese, 3/4 cup of sugar and the vanilla with an electric mixer or stand mixer. Add the eggs, one at a time, just until they're blended.

4. Reserve 1/4 cup of the filling in a small bowl.

5. Stir the remaining sugar, the pumpkin and the spices into the remaining mixture.

6. Pour the filling into the pie dish.

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7. Drop dollops of the reserved filling on the surface of the pumpkin filling. Use a toothpick or a knife to gently swirl the white filling.

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8. Bake 55 minutes (until the center is almost set). Cool completely, cover with plastic wrap and refrigerate for 4 hours or overnight.

 

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