Saturday, December 3, 2011

Pumpkin Swirl Cheesecake

This dessert is the marriage of two of my favorite Thanksgiving treats – pumpkin pie and cheesecake. It combines evocative pumpkin pie filling and fragrant fall spices with rich and satisfying cheesecake. It’s the perfect antidote for people who have overdosed on traditional desserts.

This is the third pumpkin pie featured on this blog – click here for coconut and cayenne variations. It is also the sixth cheesecake I’ve presented – check out these peach, blueberry, lemon, berry, and almond mascarpone versions.

Serves 6-8


1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

12 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin filling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Preheat oven to 325 F. 
2. To make crust, in a large bowl mix graham cracker crumbs, melted butter, and sugar.
3. Using your fingers or the back of a spoon, pack the crumb mixture so that it evenly covers the bottom and sides of a 9-inch metal pie tin.
4. In another large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla.
5. Add eggs, one at a time, and beat until well mixed.
6. Set aside 1/3 of the mixture in a small bowl.
7. Add pumpkin, cinnamon, nutmeg, and cloves and mix with a wooden spoon.
8. Spoon pumpkin batter into base. Dot with dollops of reserved plain batter.
9. Using a butter knife, gently mix the plain batter into the pumpkin batter to create a swirl effect. Be careful not to disturb the crumb base.
10. Bake for 35-45 minutes, or until the batter has set.
11. Cool at room temperature and refrigerate at least four hours before serving.

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