Saturday, October 17, 2009

Pumpkin Swirl Cheescake

Made by Meredith.

  • 2 C graham cracker crumbs
  • 1/4 C butter, melted
  • 1/2 C sugar

mix together and press into the bottom of a spring form pan. Bake at 350 for 10 minutes to set.

  • 2 8oz pkg of cream cheese softened
  • 3/4 C sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 C canned pumpkin
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg

Combine cream cheese, 1/2 C sugar, and vanilla, mixing at medium speed with a mixer until well blended. Add eggs one at a time, mixing well after each addition. Reserve one cup of cream cheese mixture. Add pumpkin, spices, and remaining sugar to the rest of the cream cheese mixture. Mix well. Layer half of pumpkin mixture and half of cream cheese mixture over crust; repeat layers. Cut through batter with a knife several times for marble effect. Bake at 350 degrees for 55 minutes. Allow to cool. Loosen and remove rim of pan. Chill for 3 hours.

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