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How To make Pumpkin Swirl Cheesecake
2 c Vanilla wafer crumbs
1 t Vanilla
1/4 c Margarine, melted
3 Eggs
16 oz Neufchatel Cheese, softened
1 c Canned pumpkin
3/4 t Cinnamon
1/4 t Ground nutmeg
3/4 c Sugar
Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese.
How To make Pumpkin Swirl Cheesecake's Videos
SHOW-STOPPING Pumpkin Swirl Cheesecake (with Chocolate Gingersnap Crust)
FULL RECIPE:
Creamy pumpkin cheesecake with a chocolate gingersnap crust -- a delicious and beautiful Thanksgiving treat!
Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust
If you love pumpkin and cheesecake you are absolutely going to love this recipe for my Pumpkin Swirl Cheesecake. The gingersnap cookie crust brings in even more delicious pumpkin spice flavor.
For measurements and full printable recipe instructions, go to
#cheesecake #pumpkincheesecake #pumpkinspice
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Baked Pumpkin Swirl Cheesecake with Ginger Snap Pecan Crust
This creamy & luscious spiced pumpkin cheesecake with swirls of creamy vanilla cheesecake sits atop a flavourful gingersnap pecan crust. If you love the texture of real pumpkin and the warmth of cinnamon, nutmeg and cloves you are going to be begging for another slice of this pumpkin cheesecake. #pumpkincheesecake
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RECIPE INGREDIENTS:
18 Ginger Snap Cookies
1/4 cup finely chopped Pecans
1/4 cup Butter, melted
3 pkgs. Cream Cheese
3/4 cup Sugar divided (1/2 cup & 1/4 cup)
1 tsp Vanilla
3 Eggs
1 cup canned Pumpkin
1 tsp ground Cinnamon
1/4 tsp ground Nutmeg
Dash ground Cloves
Preheat oven to 350F (or 300F if using a dark pan) Bake for 45mins
All photos and video properties are original productions of, created by, and exclusive property of Keri Pratt, and owned and operated by Keri Pratt. I am submitting on behalf of myself. This video is not sponsored and all opinions are my own.
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The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie
My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice
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Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.
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Pumpkin Swirl Cheesecake with Biscoff Crust
Pumpkin Swirl Cheesecake with Biscoff Crust:
This cheesecake is one of my all-time favorite fall cheesecakes. I can’t say it is my all-time favorite cheesecake! Why, because I have multiple all-time favorite cheesecakes—one for each season, as a matter of fact. When the trees get naked, I know it’s time to get out all things pumpkin: Pumpkin Pie Crumble, Pumpkin muffins, and this Pumpkin Swirl Cheesecake.
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????1¼ cups Biscoff Cookie crumbs:
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Pumpkin Swirl Cheesecake Recipe | PHILADELPHIA Cream Cheese
Nothing says Fall like a delicious Pumpkin Swirl Cheesecake recipe! This recipe, courtesy of PHILADELPHIA Cream Cheese, is the perfect treat for those crisp autumn days. Check out this recipe and more by visiting
Prep Time: 20 Min.
Total Time: 6 Hr. 5 Min.
Servings: 26
INGREDIENTS
- 25 gingersnaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves