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
Prep
20 minute(s)
Serves:12
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.
5 comments:
That is a really great way to get pumpkin into your Thanksgiving dinner. It looks like a delicious cake...
Lovely cheesecake and beautiful Mums
That's a good way to add pumpkin into cakes...It looks quite yummy too :D
Looks Good! I noticed most of your cheesecake looks tall. Does a taller cheesecake need to bake for longer?
@ 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.
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