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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
Pumpkin Swirl Cheesecake Recipe || MickIsAMom
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How to Make Martha Stewart's Pumpkin-Swirl Cheesecake
Indulge in fall flavors with our guide on How to Make Martha Stewart's Pumpkin-Swirl Cheesecake. Join us in the kitchen for a delightful baking experience, crafting a creamy and decadent dessert that captures the essence of autumn. Elevate your holiday table with this exquisite pumpkin-spiced cheesecake that's sure to impress!
#marthastewart #food #dessert #recipe #pumpkin #holidays
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Pumpkin-Swirl Cheesecake
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
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Ingredients
2lb Cream Cheese
3/4 C. White Sugar
2 Eggs
1 tsp. Vanilla Extract
2 Tbs. Cornstarch
1 C. Sour Cream
16 oz. Pumpkin Puree
1 Tsp. Cinnamon
.5 Tsp. All Spice
.5 Tsp Nutmeg
.5 Tsp Salt
Crust
3 C. Graham Cracker
12 Tbs Melted Butter
1/2 C. White Sugar
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Pumpkin-Swirl Cheesecake
Celebrate autumn with our velvety smooth Pumpkin Swirl Cheesecake Bars with a spiced cookie crust. It's the perfect recipe to take to any fall gathering!
Pumpkin Pie Meets Cheesecake: Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath!
Recipe:
Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons salted butter, melted (100g)
Cheesecake
24 oz cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (113g)
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Pumpkin Cheesecake
⅔ cup canned pumpkin (168g)
1 ½ teaspoons pumpkin spice:
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Instructions
00:00 Introduction
Crust
00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
02:39 Add sour cream and vanilla extract and stir until combined.
03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storing
Store covered in the refrigerator or in an airtight container for up to 5 days.
Baking pan
This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
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