Saturday, September 5, 2009

Pumpkin Swirl Cheesecake

This recipe is surely going to make you a crowd pleaser! Substitute this dessert for your traditional Thanksgiving pumpkin pie and no one will mind!


  • 1/3 cup butter
  • 1 1/3 cup Christie Honey Maid Graham Crumbs
  • 1/4 cup granulated sugar

  • Melt the butter
  • Pour the crumbs and sugar into your 9 inch pie plate. Pour the melted butter on top, mix together and press into the bottom of the plate.
  • Optionally, you can bake at 375°F for 8 minutes.
  • For a twist to this crust mix, why not grind up some Oreo cookies? If you use Oreo cookies, then don't worry about adding sugar or butter!
Cheesecake Filling

  • 2 (8 ounce) packages of Cream Cheese (Kraft's Philadelphia works best)
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup canned puree pumpkin
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves

  • preheat oven to 250° F
  • In a large bowl, combine cream cheese, 1/2 cup of sugar and vanilla; mix at medium speed with an electric mixer until well blended.
  • Add eggs, one at a time, mixing well after each addition. Put aside one cup of this cream cheese mixture (for swirling). To the remainder of the mixture, add the pumpkin puree, remaining 3/4 cup sugar, nutmeg, cinnamon, ginger, and cloves. Mix well.
  • Pour the cream cheese mixture over the crust. Then pour the remaining cream cheese mixture that we put aside onto the top of the mixture we just added. Using a butter knife, swirl the batter several times without touching the crust for a marbled effect.
  • Bake for 75 minutes or until set.

  • You can substitute spiced pumpkin pie puree for the pumpkin, nutmeg, cinnamon, ginger, and cloves.
  • When making this dessert, I tend to make it the day before so that I can leave it covered in the fridge overnight. This gives the cake a good consistency.
  • Use a circular 9 inch springform pan (I use this one from Paderno).


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