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

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.

Cheddar cheese cotton cake

I made this cheddar cheese cotton cake yesterday, I get the recipe from DG , Tested and Tasted
Thank you DG, this cake so yummy, better than Japanese cheese cake I made before, I like the taste of cheddar cheese in it, better than cream cheese. I didn't use double boiler method like the recipe said, instead I used microwave to make it easier.
I double the recipe than the original one.

Ingredients:
50 gr milk
35 gr butter
60 gr sliced cheddar cheese (around 3 pcs, cut into smaller pieces)

35g cake flour
15g corn flour
60 gr egg yolks
¼ tsp salt

75 gr egg whites
40 gr caster sugar
¼ tsp cream of tartar

1 tbsp parmesan cheese for sprinkle (optional)

Method :
- Preheated oven to 160C
- Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
- While it still warm, add salt, shifted cake flour and corn flour, mix until well combined.
- While keep stirring, add egg yolks, stir until well combined. Set a side.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until soft peak form.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- Pour into 10x30x4cm pan or 6” pan, wrapped outside with aluminum foil.
- Bake in water bath for 45 minutes or golden brown.
- Remove cake from the oven, and remove the cake from the mould immediately.
- Set aside to cool.