Pumpkin Swirl Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICED PUMPKIN-SWIRL CHEESECAKE



Spiced Pumpkin-Swirl Cheesecake image

I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. -Monika Walsh, Monterey, California

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 12 servings.

Number Of Ingredients 14

2 cups pecan halves, toasted
2 tablespoons brown sugar
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar, divided
3/4 cup sour cream
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.

PUMPKIN-SWIRL CHEESECAKE



Pumpkin-Swirl Cheesecake image

Pumpkin-Swirl Cheesecake makes for the perfect fall dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

8 graham cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
2 pounds cream cheese, room temperature (four 8-ounce bars)
1 1/2 cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup solid-pack pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Steps:

  • Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
  • Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
  • Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
  • Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

PUMPKIN SWIRLED CHEESE CAKE



Pumpkin Swirled Cheese Cake image

A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.

Provided by TAMARA HERSOM

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h12m

Yield 8

Number Of Ingredients 15

1 ½ cups crushed shortbread cookies
3 tablespoons melted butter
3 tablespoons unbleached all-purpose flour
¾ cup white sugar
¼ cup brown sugar
3 tablespoons unbleached all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 eggs
1 (15 ounce) can pumpkin puree
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  • In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  • Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  • Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 58.1 g, Cholesterol 129.7 mg, Fat 28.1 g, Fiber 1.9 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 453.9 mg, Sugar 34.7 g

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

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.

PHILADELPHIA PUMPKIN SWIRL CHEESECAKE



Philadelphia Pumpkin Swirl Cheesecake image

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Number Of Ingredients 11

2 cups finely crushed Nabisco Ginger Snaps
1/2 cup finely chopped Planters Pecans
6 Tbsp butter or margarine, melted
3 pkg (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar, divided
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves

Steps:

  • MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
  • Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
  • BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
  • REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PUMPKIN SWIRL CHEESECAKE



Pumpkin Swirl Cheesecake image

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

1 1/2 cups ginger snaps, finely crushed
1/3 cup butter or 1/3 cup margarine, melted
4 tablespoons flour, divided
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon ginger, ground
1 teaspoon vanilla extract
4 large eggs
2 tablespoons heavy cream
2/3 cup canned pumpkin
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL



Pumpkin Cheesecake with Caramel Swirl image

Categories     Cake     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • For Filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

PHILLY PUMPKIN SWIRL CHEESECAKE



Philly Pumpkin Swirl Cheesecake image

This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.

Provided by katflu57

Categories     Cheesecake

Time 5h20m

Yield 16 serving(s)

Number Of Ingredients 10

25 nabisco ginger snaps, crushed (1 1/2 cups)
1/2 cup finely chopped Planters pecans
1/4 cup butter, melted
32 ounces Philadelphia Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • PREHEAT oven to 325°F.
  • Mix ginger snaps 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 sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
  • Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
  • BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

More about "pumpkin swirl cheesecake recipes"

PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
pumpkin-swirl-cheesecake-sallys-baking-addiction image
2018-10-12 Besides the amounts of each, the difference is that we’ll divide the batter in half and add pumpkin puree + spices to create a hypnotizing pumpkin …
From sallysbakingaddiction.com
4.9/5 (62)
Category Cheesecake
Servings 12
Total Time 9 hrs 45 mins
  • Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  • Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin, cinnamon, and pumpkin pie spice until combined. Begin adding spoonfuls of each batter, the plain and the pumpkin, on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife, swirl the batters together by dragging the toothpick top to bottom, then left to right.


PUMPKIN SWIRL CHEESECAKE SQUARES - SOBEYS INC.
pumpkin-swirl-cheesecake-squares-sobeys-inc image
Step 1. Preheat oven to 400°F (200°C). Combine ginger cookies and 1/4 cup (60 mL) brown sugar in food processor. Pulse until finely ground (about 2 cups/500 mL crumbs). Stir in butter until crumbs are evenly coated. Transfer to …
From sobeys.com


SLOW-COOKER PUMPKIN SWIRL CHEESECAKE RECIPE
slow-cooker-pumpkin-swirl-cheesecake image
2013-10-21 Beat pumpkin and pumpkin pie spice into remaining cream cheese mixture with whisk until smooth. Spoon over mixture in pan. Use knife to swirl cream cheese mixtures. 4. Place small ovenproof bowl in bottom of 6- or 7 …
From pillsbury.com


PUMPKIN SWIRL CHEESECAKE RECIPE | EATINGWELL
pumpkin-swirl-cheesecake-recipe-eatingwell image
Step 1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil. Advertisement. Step 2. Pulse …
From eatingwell.com


PUMPKIN SWIRL CHEESECAKE RECIPE | TASTES OF LIZZY T
pumpkin-swirl-cheesecake-recipe-tastes-of-lizzy-t image
2021-09-30 Add the remaining plain cheesecake batter and then the remaining pumpkin batter. Use a knife to swirl the batters together again. Allow the cheesecake to rest for 5-10 minutes so that the batter settles and any air …
From tastesoflizzyt.com


MINI PUMPKIN SWIRLED CHEESECAKES | PUMPKIN CHEESECAKE …
mini-pumpkin-swirled-cheesecakes-pumpkin-cheesecake image
2014-10-13 To make the pumpkin swirl: in a medium bowl mix together the pumpkin puree, cinnamon, allspice and flour, then add 2/3 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.. Divide …
From omgchocolatedesserts.com


PUMPKIN CHEESECAKE SWIRL BARS RECIPE - PILLSBURY.COM
2019-01-31 Spoon tablespoonfuls of cheesecake filling on top of pumpkin mixture. With metal spatula or knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Bake 37 to 42 minutes or until center is set. Cool 30 minutes; refrigerate about 2 hours or until chilled. Cut into 6 rows by 3 rows to serve.
From pillsbury.com


PUMPKIN CHOCOLATE SWIRL CHEESECAKE - BAKING A MOMENT
2018-10-11 Preheat the oven to 350 degrees F. In a large mixing bowl, combine the cream cheese, sugar, and cornstarch, mixing on medium speed until smooth. Add the eggs, one at a time, stopping to scrape the sides and bottom of the bowl with a silicone spatula after each addition. Mix in the egg yolk, cream, and vanilla.
From bakingamoment.com


RESEP LABU SWIRL CHEESECAKE - 2022
Jika Anda mencoba menyelesaikan sebanyak mungkin hal dalam mengantisipasi Thanksgiving, Labu Swirl Cheesecake ini akan sempurna untuk membiarkan nyonya rumah fokus pada hal-hal lain. Resepnya juga bisa dibuat dalam tiga wajan springform 6 "sehingga irisan bisa hanya dua atau tiga gigitan dan semua orang bisa memakannya bersama dengan pai. 16 porsi
From id.coffebreakblog.com


PUMPKIN SWIRL CHEESECAKE | HEALTHY RECIPES | WW CANADA
Preheat oven to 350°F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with cooking spray. To make pumpkin filling, in a large bowl, whisk together pumpkin puree, 1/2 c sugar, pumpkin pie spice and salt. Gently whisk in 3 eggs, one at a time, until blended; whisk in half-and-half.
From weightwatchers.com


MINI PUMPKIN SWIRL CHEESECAKE - KITCHEN FUN WITH MY 3 SONS
2020-11-12 Make the Cheesecake. Add the cream cheese, powdered sugar, and vanilla into a large bowl and mix until combined. Add in the eggs one at a time and mix until smooth and combined. Place aside. Add all the pumpkin cheesecake ingredients into a medium bowl and combine until smooth. Mix 2/3 C of the cheesecake mixture.
From kitchenfunwithmy3sons.com


PUMPKIN SWIRL CHEESECAKE SQUARES | BAKE WITH ANNA OLSON
Directions for recipe: Pumpkin Swirl Cheesecake Squares. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and ...
From bakewithannaolson.com


THE BEST PUMPKIN SWIRL CHEESECAKE (VIDEO) - MODERN CRUMB
2021-11-08 Instructions. Preheat oven to 325. In a bowl beat together the cream cheese, vanilla, salt, corn starch, white sugar and sour cream, for 3 minutes then add the eggs and mix until combined. In a separate bowl beat together the pumpkin puree, pumpkin pie spice, salt and brown sugar until smooth.
From moderncrumb.com


PUMPKIN SWIRL CHEESECAKE | THE FANCY PANTS KITCHEN
2020-11-22 Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the oven and allow to cool completely at room temperature, then refrigerate the cheesecake for at least 4 hours or overnight. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add toppings, if desired. Using a clean …
From thefancypantskitchen.com


NO-BAKE PUMPKIN SWIRL CHEESECAKE RECIPE | EATINGWELL
In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth. Step 4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes.
From eatingwell.com


BEST PUMPKIN SWIRL CHEESECAKE SQUARES RECIPES - FOOD NETWORK
2012-07-04 Step 3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside. Step 4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar.
From foodnetwork.ca


PUMPKIN SWIRL CHEESECAKE PIE RECIPE - THE SPRUCE EATS
2020-11-13 Skip the crust part of the recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use the same instructions for a large crust and swirl. Bake at 325 F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.
From thespruceeats.com


CHEESECAKE SWIRL PUMPKIN CAKE - TOGETHER AS FAMILY
2018-10-02 Make the Pumpkin Cake. In a large bowl with a handheld blender, or bowl of a stand mixer, beat together the butter and sugar until fluffy. About 1-2 minutes. Add eggs, pumpkin, milk and vanilla. Blend to combine. In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
From togetherasfamily.com


PUMPKIN SWIRL CHEESECAKE BARS | FOODTALK
2020-09-15 Hot tip: the best tools for this job are a ⅓ cup measuring cup and an offset spatula. Bake at 350℉/177℃ for 10 minutes. Remove the pan to a wire rack to cool. STEP 2: Combine the pumpkin, sugar, and spices in a bowl until mixed.
From foodtalkdaily.com


PUMPKIN SWIRL CHEESECAKE | RACHAEL RAY IN SEASON
Step 2. Using an electric mixer, beat the cream cheese and remaining 1-1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.
From rachaelraymag.com


PUMPKIN SWIRL CHEESECAKE | BETTER HOMES & GARDENS
Carefully spoon the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl batters, being careful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake at 375 degrees F. for 50 to 55 minutes for an 8-inch pan (45 to 50 minutes for a 9-inch pan) or until center appears nearly set when shaken.
From bhg.com


PUMPKIN CHEESECAKE SWIRL CUPCAKES | ULTIMATE PUMPKIN DESSERT
2017-10-09 Add the vanilla extract and eggs and whisk until well combined. 8. In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. 9. Add the dry ingredients to the wet ingredients and beat until well combined. 10.
From lifeloveandsugar.com


PUMPKIN SWIRL CHEESECAKE - HOLIDAY DESSERT RECIPE
Bake 10 minutes at 350° and remove from oven. In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream just until mixed. Reserve 1 1/2 c. cheesecake batter into a small bowl.
From thecreativebite.com


PUMPKIN-SWIRLED CHEESECAKE SQUARES - RICARDO
Butter and line an 8-inch (20 cm) square baking pan with parchment paper, letting it hang over two sides. In a bowl, combine the cookie crumbs and butter. Press lightly into the bottom of the prepared pan. Bake for 12 minutes. Let cool. Reduce the oven temperature to 325°F (165°C).
From ricardocuisine.com


PUMPKIN SWIRL CHEESECAKES - RECIPE - FINECOOKING
Transfer 2/3 cup of the batter to a small bowl. Add the pumpkin, flour, cinnamon, ginger, and nutmeg to the small bowl and stir with a wooden spoon until well blended. Divide the plain batter among the muffin cups (about 2 generous Tbs. in each). Then divide the pumpkin batter evenly among the cups (about 1 generous Tbs. in each). Drag the tip of a wooden skewer, toothpick, …
From finecooking.com


PUMPKIN CHEESECAKE - PREPPY KITCHEN
2019-10-25 Pour the batter into your springform pan and place the prepared springform pan into a large roasting pan. Add an inch or so of very hot water to the roasting pan and bake at 300F for about an hour. Leave the cheesecake in the oven after you turn it off. you can crack the door open after 20 minutes or so.
From preppykitchen.com


PUMPKIN SWIRL CHEESECAKE - BAKERS TABLE
2020-10-07 Add eggs one at a time, mixing well after each addition. Stir in the cream and vanilla. Pour 2 1/2 cups of batter into a medium bowl and whisk in the pumpkin. With the remaining vanilla batter, pour into the graham cracker crust. Pour the pumpkin batter over the top and swirl through with a toothpick or cake tester.
From bakerstable.net


PUMPKIN SWIRL CHEESECAKE RECIPE | THE CHICKEN CHICK®
Pumpkin Swirl Cheesecake Recipe. Print Page. T is the season for all things pumpkin and if you’re a cheesecake lover, this is the recipe for happiness! This graham cracker crumb, pumpkin swirl cheesecake is a decadent dessert that’s sure to become a favorite in any season! PUMPKIN SWIRL CHEESECAKE. PRINT RECIPE . INGREDIENTS. Crust Ingredients 1 ¼ …
From the-chicken-chick.com


PUMPKIN SWIRL CHEESECAKE RECIPE | DESSERT RECIPES | PBS FOOD
Ingredients; 1 ¼ cups graham cracker crumbs (about 8 whole crackers) 2 tablespoons sugar (for crust) 5 tablespoons unsalted butter, melted; 4 8-ounce packages cream cheese, softened
From pbs.org


PUMPKIN SWIRL CHEESECAKE YOGURT CUPCAKES - SKINNYTASTE
2011-09-19 Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat-free yogurt, egg whites and flour. …
From skinnytaste.com


PUMPKIN-SWIRL CHEESECAKE RECIPE | MYRECIPES
Use foil handles to lift chilled cheesecake from pan before cutting to serve.HOW TO PREPARE CHEESECAKE IN SPRINGFORM PANTo bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
From myrecipes.com


PUMPKIN SWIRL CHEESECAKE | MARIGOLD FOODS
To the rest of the batter add the pumpkin purée and pumpkin pie spice and mix until smooth. Drop by spoonfuls on top of your crust, alternating between the regular cheesecake and pumpkin cheesecake batter, until all batter is used. Gently use a knife to swirl the top together. Set oven to 350 degrees. This recipe does not require a water bath ...
From marigoldfoods.com


EASY PUMPKIN SWIRL CHEESECAKE RECIPE WITH PECAN CRUST
To make the crust: Place flour, butter, and pecans in a mixing bowl and mix to combine. Press down on bottom of baking pan. Bake crust for 15 minutes and let cool completely. Reduce the oven to 150C/300F/Gas 2. To make vanilla layer: With an electric mixer, combine the cream cheese, sugar, and vanilla until smooth.
From thepurplepumpkinblog.co.uk


PUMPKIN SWIRL CHEESECAKE BARS (VEGAN + GF) - MINIMALIST BAKER …
2021-11-01 Instructions. Preheat the oven to 350 F (176 C) and line an 8×8-inch baking dish with parchment paper. CRUST: Add oats, almonds, salt, coconut sugar, and pumpkin pie spice to a high-speed blender and blend on high until the mixture resembles a fine meal.
From minimalistbaker.com


PUMPKIN CHEESECAKE MIX - THERESCIPES.INFO
Pumpkin Cheesecake Recipe | Allrecipes tip www.allrecipes.com. Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan. Step 3 Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before …
From therecipes.info


PUMPKIN CHEESECAKE SWIRL SHEET CAKE - FRESH APRIL FLOURS
2019-09-24 Bake at 350 for 30-35 minutes. 2/3 of batter in, cream cheese, last 1/3. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. In another large bowl, whisk together the butter and pumpkin purée until combined. Add both of the sugars and whisk again until smooth.
From freshaprilflours.com


SWIRLED PUMPKIN CHEESECAKE [+VIDEO] - OH SWEET BASIL
2020-11-10 Remove two cups of the mix to a medium bowl. Scoop the pumpkin and spices into that bowl and mix until smooth. Pour half of the plain cheesecake into the crust. Dollop in some pumpkin cheesecake all over and swirl. Repeat the same steps in a second layer. Place the springform pan into a water bath. Bake the cheesecake.
From ohsweetbasil.com


NO-BAKE PUMPKIN SWIRL CHEESECAKE | BETTER HOMES & GARDENS
In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth. Step 4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes.
From bhg.com


KETO PUMPKIN SWIRL CHEESECAKE | MYKETOHOME
2020-12-11 Heat oven to 350- degrees F. With butter, lightly grease the bottom and sides of a 9-inch springform pan, or cut parchment paper to fit bottom of pan. FOR CRUST: In mixing bowl, combine almond flour, nuts, brown sugar replacement, 1 tsp vanilla, ¼ tsp pumpkin pie spice, and ¼ tsp cinnamon.
From myketohome.com


VEGAN PUMPKIN SWIRL CHEESECAKE - MINIMALIST BAKER RECIPES
2014-11-15 Keep oven at 350 F. In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.
From minimalistbaker.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #desserts     #cheesecake     #4-hours-or-less

Related Search