Pumpkin Swirl Cheesecake Recipe

By grace.g.yang · November 21, 2009
Under: Cheap Eats,Desserts,Dinner,My Life,NYC Thanksgiving,Recipes

Cheesecake is a great dessert anytime of year and adding pumpkin to the dessert makes it a creamy and delicious dessert for Thanksgiving. The recipe is very simple and it’s a quick and easy dessert that’s definitely a crowd pleaser.

Pumpkin Swirl Cheesecake Recipe

Ingredients
adapted from cooks.com

2 cups Ginger snap cookies, crushed
Handful of pecans/walnuts, or any other kind of nut
1/4 c. butter, melted
2 (8 oz.) pkgs. Cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

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Combine crumbs, pecans, and butter:

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Press onto bottom and sides of 9 inch springform pan:

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Bake for 10 minutes in a preheated 350 degree oven. After 10 minutes, remove from oven and set aside.

For the cheesecake filling, Combine cream cheese, 1/2 cup sugar and vanilla:

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Mix at medium speed on electric mixer until well blended:

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Add eggs, one at a time, mixing well after each addition:

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Separate 1 cup cream mixture:

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Add pumpkin, remaining sugar and spices to remaining cream cheese mixture:

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Mix well:

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Pour the pumpkin mixture into the springform pan:

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Spoon the cream cheese into the pumpkin cream cheese mixture:

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Use a knife or spoon to swirl the cream cheeses together:

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Place in a 350 degree oven with a bowl of water underneath (to prevent the cheesecake from cracking). Bake for 45 minutes at 350. The finished cheesecake:

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Cost Breakdown:

2 cups Ginger snap cookies, crushed – $1.99 (I used the entire bag of Trader Joe’s gluten-free ginger snaps)
Handful of pecans/walnuts, or any other kind of nut – $0.50
1/4 c. butter, melted – $0.75
2 (8 oz.) pkgs. Cream cheese, softened – $4.00
3/4 c. sugar - $0.50
1 tsp. vanilla – free
3 eggs – $0.30
1 c. canned pumpkin – $0.50
3/4 tsp. cinnamon – $0.25
1/4 tsp. ground nutmeg – $0.25

Total: $9.04

Reader Comments

I don’t understand ‘bowl of water underneath…’

Have you simply put a bowl of water in the oven to add steam, or actually set the springform pan in a larger pan containing water?

Confused as always.

#1 
Written By Rusty on November 30th, 2009 @ 7:05 am

Rusty – I both racks in the oven – on the top rack, I place the springform pan with the cheesecake. On the bottom rack, I place a bowl/container of water for the steam. It’s not necessary, but it’s another way to prevent the cheesecake from cracking.

#2 
Written By grace.g.yang on November 30th, 2009 @ 7:10 am

Thanks – that’s what I suspected, but wasn’t sure.

#3 
Written By Russ on November 30th, 2009 @ 11:09 am

This looks delicious and elegant…keep it up

#4 
Written By cheesecake recipe on December 14th, 2010 @ 10:28 pm

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