It has been an insanely long amount of time since I last published a Food Find post. But there couldn’t be a better reason to start again than my go-to holiday recipe for pumpkin swirl cheesecake!
I got the recipe from one of those (formerly free) Kraft magazines that used to show up every month in my mailbox. I’ve made it many times, and is one of my top requested dishes.
Pumpkin Swirl Cheesecake Ingredients
25 ginger snaps, finely crushed (about 1.5 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkgs (8 oz each) Philadelphia cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of ground cloves
Pumpkin Swirl Cheesecake Directions
Preheat oven to 325 degrees (or 300 degrees if using a dark pan). Mix together your ginger snap crumbs, pecans and butter. Press firmly onto bottom and about 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla with your electric mixer until well blended. Add your eggs, 1 at a time, mixing on a low speed after each egg, just until blended.
Remove 1.5 cups plain batter and place in small bowl. Stir the remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
Spoon half of the pumpkin batter into crust. Top it with spoonfuls of half of the reserved plain batter. Repeat those layers, then cut through the batter with knife several times to create the “swirl” effect.
Bake 55 mins or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.