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Holiday Recipes

Pumpkin Swirl Cheesecake

Cheesecake is the best desert on the planet, but when you combine it with pumpkin it's even more spectacular! This amazing desert is requested quite often from my friends and family.


Ingredients:

  • 2 cups finely crushed Ginger Snaps
  • ½ cup finely chopped pecans
  • 6 tablespoons margarine, melted
  • 3 packages Cream Cheese (8oz size)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of ground cloves

Directions:

1) Mix ginger snap crumbs, pecans and butter
2) Press onto bottom and 2" up the side of spring form pan
3) Beat cream cheese, ¾ cup sugar and vanilla with mixer on medium speed until well blended
4) Add eggs, 1 at a time, mixing on low speed after each addition until just blended
5) Set aside 1 ½ cups of the plain batter
6) Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter
7) Spoon ½ of pumpkin batter over crust; top with spoonfuls of ½ of the reserved plain batter
8) Repeat layers
9) Cut through batters with knife several times for marble effect
10) If using silver spring form pan - bake at 325 degrees for 55 minutes, or until center is almost set; if using dark non stick spring form pan – bake at 300 degrees for 55 minutes, or until center is almost set
11) Loosen cake from side of pan; cool before removing rim of pan
12) Refrigerate 4 hours or overnight
Makes 12 servings