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.
CARAMEL-SWIRL CHEESECAKE DESSERT
A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-15 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.
Provided by Mizzy
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Categories Cake Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 15
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.
CARAMEL SWIRLED CHEESECAKE
Make and share this Caramel Swirled Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect.
- Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours.
- TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.
Nutrition Facts : Calories 511.4, Fat 27.9, SaturatedFat 16.6, Cholesterol 34.8, Sodium 415.6, Carbohydrate 64.3, Fiber 0.8, Sugar 28.5, Protein 4.7
CARAMEL SWIRL CHEESECAKE
Provided by Carole Bloom
Categories Cake Cheese Bake Thanksgiving Valentine's Day Cream Cheese Birthday Shower
Yield Makes 1 (9 1/ 2-inch) round cake
Number Of Ingredients 15
Steps:
- Crust:
- Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
- Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
- Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
- Cheesecake:
- Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
- Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
- Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
- Serve the cheesecake at room temperature.
SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
I got this recipe from my email "new daily recipes from gophercentral - A HUGE hit - everyone loved it!
Provided by greyghost
Categories Cheesecake
Time 1h45m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Finely grind crushed cookies, pecans, and sugar in food 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.
- Filling:.
- Use electric mixer to beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.
- Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating until just combined.
- Pour filling into crust (will almost fill entire pan).
- Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
- Transfer cheesecake to rack to cool for about 10 minutes.
- Run knife around cake pan sides to loosen cheesecake.
- Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 TBS of 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, spread evenly.
- Spoon caramel sauce in lines over cream cheese mixture.
- Using tip of knife, swirl caramel sauce into cream cheese mixture.
- Refrigerate until ready to serve.
- 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.
Nutrition Facts : Calories 768.3, Fat 59, SaturatedFat 27.9, Cholesterol 217.1, Sodium 463.5, Carbohydrate 54.6, Fiber 2.9, Sugar 44.3, Protein 10.8
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