PUMPKIN SWIRL CHEESECAKE
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
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 SWIRL CHEESECAKE MINIS
Add something special to the end of your meal with a pumpkin swirl cheesecake dessert. They're perfect for fall weather and look great as a dessert centerpiece. Inspire your upcoming dessert plans by making a variation of Pumpkin Swirl Cheesecake Minis.
Provided by My Food and Family
Categories Fall 2019
Time 1h10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spray 16 muffin pan cups with cooking spray. Unroll 1 pie crust onto lightly floured surface; cut into 8 rounds with 3-inch cookie cutter. Use to line 8 prepared muffin pan cups. Repeat with second pie crust.
- Gather pastry trimmings; press into ball. Place on lightly floured surface; roll out to 1/4-inch thickness Use cookie cutter or sharp knife to cut pastry into small leaf shapes. Place on baking sheet; place in oven along with the filled muffin pan cups.
- Bake 8 to 10 min. or until pastry leaves are lightly browned. Remove baking sheet from oven. Continue baking crusts 3 to 5 min. or until golden brown; cool in pan 5 min. Remove crusts and leaves to wire racks; cool completely.
- Beat cream cheese, sugar, vanilla and cinnamon until blended. Add pumpkin; mix well.
- Spoon cream cheese mixture into one side of pastry bag fitted with star tip, then fill other side of bag with COOL WHIP. Use to fill pastry cups, in swirled pattern as shown in photo, with both mixtures. Top with pastry leaves.
- Refrigerate 30 min.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
INDIVIDUAL SWIRLED PUMPKIN CHEESECAKES
Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.
Provided by Nestle Coffee-Mate
Categories Cheesecake
Time 41m
Yield 12 Cheesecakes
Number Of Ingredients 11
Steps:
- PREHEAT oven to 300°F Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.
- BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.
- DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.
- BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.
Nutrition Facts : Calories 179.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 72.7, Sodium 146.5, Carbohydrate 11, Fiber 0.3, Sugar 9.6, Protein 3.4
PUMPKIN SWIRL CHEESECAKE
Make and share this Pumpkin Swirl Cheesecake recipe from Food.com.
Provided by Mary Lord
Categories Cheesecake
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 481.7, Fat 28.1, SaturatedFat 14.8, Cholesterol 144.8, Sodium 460.7, Carbohydrate 50.9, Fiber 1.4, Sugar 27.6, Protein 7.8
MINI RASPBERRY SWIRL CHEESECAKES
These heavenly, individual-sized raspberry swirl cheesecakes are perfect for any occasion.
Provided by Angela
Categories Cheesecake Cupcakes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 16 muffin cups with paper liners.
- Crumble the prepared graham cracker crust; evenly distribute crumbs into the bottom of the prepared muffin cups. Press crumbs down to create a firmer crust.
- Blend cream cheese in a bowl with an electric mixer until smooth. Add sugar and mix until well blended. Mix in vanilla and salt. Add eggs, one at a time, mixing on low speed after each addition until blended.
- Distribute cream cheese mixture evenly among the muffin cups; it should be about 3 tablespoons for each cup. Add 1/2 teaspoon raspberry puree on top of each cheesecake. Use a toothpick to gently swirl the puree to create a marble design on each one.
- Bake in the preheated oven until filling is set, about 25 minutes. Remove from the oven and let cool on a wire rack.
- Refrigerate before serving.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 20.2 g, Cholesterol 54.1 mg, Fat 14.1 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 7.1 g, Sodium 187 mg
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