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    PUMPKIN SWIRL CHEESECAKE


    Source of Recipe


    unknown


    Recipe Introduction


    This is one dessert that will be on my table at Thanksgiving this year!!


    List of Ingredients


    • CRUST:
    • 2 1/4 cups of crushed gingersnaps
    • 1/2 cup finely chopped pecans
    • 1/3 cup melted butter
    • FILLING:
    • 3 8oz. pkgs. softened cream cheese
    • 1 cup of sugar, divided
    • 1 tsp. vanilla
    • 3 eggs
    • 1 cup canned pumpkin
    • 1 tsp. ground cinnamon
    • 1/4 tsp. nutmeg
    • Dash of ground cloves


    Instructions


    1. Preheat oven to 325. Mix all crust ingredients; press into botttom and up the sides of a greased 9" springform pan. Bake 10 minutes.
    2. Beat cream cheese, 3/4 cups of sugar, and vanilla at medium speed with mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until well blended. Reserve 1 1/2 cups of batter. To remaining batter, add remaning 1/4 cup sugar, pumpkin, and spices; mix well.
    3. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with a knife several times for marbled effect.
    4. Bake 55-60 minutes or until center is almost set. Run knife aroung rim of pan to loosen cake from outside of pan; cool completely before removing side of pan.
    5. Refrigerate 4 hours or overnight.


 

 

 


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