Thursday, October 21, 2010

Pumpkin Swirl Cheesecake

I don't really like Pumpkin pie, but there is no Thanks giving without Pumpkin, I found this nice recipe from Kraft. Instead Pumpkin pie , I have made this Pumpkin cheese cake, everyone love it.

Pumpkin Swirl Cheesecake

20 minute(s)

18 PEEK FREANS Ginger Crisps (1 sleeve), crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Preheat oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.


Joyti said...

That is a really great way to get pumpkin into your Thanksgiving dinner. It looks like a delicious cake...

SavithaRaj's Spice Land said...

Lovely cheesecake and beautiful Mums

Zoe said...

That's a good way to add pumpkin into cakes...It looks quite yummy too :D

DG said...

Looks Good! I noticed most of your cheesecake looks tall. Does a taller cheesecake need to bake for longer?

Everything4sweets said...

@ Indie, Savitha, Zoe, thank you for your nice comment :)

@ DG, thank you for your kind comment, I just follow the instruction on the recipe, I don't bake longer time.