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Pumpkin swirl cheesecake

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Ingredients/Components

vanilla wafer crumbs - 2 c
margarine, melted - 1/4 c
pkg - 2 oz
sugar - 3/4 c
vanilla - 1 tsp
eggs - 3 item
canned pumpkin - 1 c
cinnamon - 3/4 tsp
nutmeg - 1/4 tsp

How to make pumpkin swirl cheesecake:

Combine crumbs and margarine. Press onto bottom and sides of a 9-inch spring-form pan. Combine cream cheese, 1/2 cup sugar and vanilla. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup cream cheese mixture. Add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half the pumpkin mixture and half the cream cheese mixture over crust. Repeat layers. Cut through batter several times with a knife for marbled effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Makes 10 to 12 servings.

Recipe categories: Cheesecake, Desserts, Oven.

Rating:

4.8

Average rating: 4.8, total votes: 8

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