Pumpkin Cheese Swirled Pie Recipes

PUMPKIN CHEESECAKE SWIRL BARS RECIPE BY TASTY

Pumpkin Cheesecake Swirl Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, gingersnap cookies, unsalted butter, cream cheese, granulated sugar, large eggs, all purpose flour, pumpkin puree, McCormick® Pumpkin Pie Spice

Provided by Gwenaelle Le Cochennec

Yield 12 bars

Number Of Ingredients 9

Ingredients

nonstick cooking spray, for greasing
42 gingersnap cookies
1 stick unsalted butter, melted
4 blocks cream cheese, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
⅓ cup all purpose flour
1 can pumpkin puree
2 teaspoons McCormick® Pumpkin Pie Spice

Steps:

Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray. Place a 12-inch (30 cm) sheet of parchment paper in the baking dish crosswise to create a sling.
In a food processor, pulse the gingersnap cookies until finely ground. Add to a large bowl with the melted butter and mix to combine. The cookie crumbs should look like wet sand.
Transfer the cookie crumb mixture to the prepared baking dish and press against the bottom in an even layer. Place in the freezer while you make the filing.
In a large bowl, beat the cream cheese and sugar and beat with an electric hand mixer on medium speed until smooth. Add the eggs, 1 at a time, and continue beating until fully combined. Add the flour and mix until just incorporated.
Transfer 1 cup of the cheesecake batter to a small bowl and set aside.
To the remaining batter, add the pumpkin purée and pumpkin pie spice. Mix on medium speed until fully incorporated.
Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Using a toothpick, swirl the plain batter into the pumpkin batter to create a marbled effect.
Bake for 35-40 minutes, or until the batter is just set and the center still jiggles slightly. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for 3 hours before serving.
Use the parchment paper to lift the bars from the baking dish, then cut into 12 pieces.
Enjoy!

PUMPKIN SWIRL CHEESECAKE

Pumpkin Swirl Cheesecake image

Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 5h15m

Yield 16

Number Of Ingredients 11

Ingredients

25 NABISCO Ginger Snaps, finely crushed
½ cup finely chopped PLANTERS Pecans
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground cloves

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.

PUMPKIN CHEESECAKE SWIRL PIE

Pumpkin Cheesecake Swirl Pie image

The best of fragrant pumpkin pie and creamy cheesecake combine in this delightfully marbled cheesecake pie.

Provided by Allrecipes Member

Time 5h20m

Yield 12

Number Of Ingredients 8

Ingredients

1 Tenderflake® Deep Dish Pie Shell, thawed according to package instructions
1 cup white sugar
2 tablespoons all-purpose flour
8 ounces cream cheese, softened
2 teaspoons pumpkin pie spice
2 large eggs eggs
1 cup pumpkin puree (not pumpkin pie mix)
1 tablespoon milk

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve a scant 1/2 cup (125 mL). Add pumpkin pie spice, eggs and pumpkin. Beat on medium speed, scraping bowl constantly, until smooth. Pour into Tenderflake® Deep Dish Pie Shell.
Mix reserved cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with the tip of a paring knife in S-shaped curves to create a marbling effect.
BAKE in the bottom third of the oven for 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 229 calories, Carbohydrate 26.1 g, Cholesterol 55.2 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 164.2 mg, Sugar 17.5 g

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