Philly Pumpkin Swirl Cheesecake Recipes

PHILLY PUMPKIN SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F.
• Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
• Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
• BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

SPICED PUMPKIN-SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
• Press onto bottom of 8 or 9 inch springform pan.
• Filling: Beat cream cheese in large mixing bowl until smooth.
• Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
• Beat on high until smooth.
• Add eggs all at once. Beat on low until combined.
• Stir in cream.
• Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
• Spoon plain cream cheese mixture into pan.
• Carefully spoon pumpkin mixture over plain.
• Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.

SPICED PUMPKIN SWIRL CHEESECAKE

Steps:

• heat oven to 325. Wrap outside of 9 inch spring form pan with heavy-duty foil. Pulse pecans and 2 tbsp brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10-15 min or until set and dry. cool on wire rack.
• Beat cream cheese and 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs one at a time, beating at low speed just until combined.
• Whisk pumpkin, remaining 1/4 cup brown sugar, cinnamon, ginger, cloves, and nutmeg in medium bowl. Whisk in 1 1/2 cups of cheesecake mixture.
• Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring form pan.
• Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid.
• Remove spring form pan from roasting pan; remove foil. Cook on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator.