As a kid I really disliked pumpkin flavored desserts. My gag reflex would automatically kick in as I mushed the pumpkin around in my mouth. Thinking back, it must have been the texture that really turned me off–most likely a mental thing. Thank goodness though that my tastes have changed over the years, or I would be missing out on some excellent foods (Asian dishes in particular) and desserts. Although I’m still not a raving fan of pumpkin desserts, I’m getting more used to, and even enjoying a number of them. Today’s post and recipe (pumpkin-swirl cheesecake) is one of those pumpkin delights that my anti-pumpkin taste buds have taken a liking to, joining the small list of pumpkin dishes I enjoy. At the top of that list is Great Harvest’s pumpkin chocolate chip bread, which I crave this time of year.
And now that I’m in the middle of writing this post, I realize I don’t have much else to say about it. Give this recipe a try, it really is good (that’s supposed to be convincing, by the way). On another note, after taking a picture of this delicious pumpkin dessert I decided that I needed to buy some different dishes for taking pictures in the fall. I think sunflowers are a little out of season, ha ha.
A printable copy of this recipe is available at the bottom of this post. I’ve also got to give credit to my wife who is the one who made this cheesecake and did an awesome job creating the swirls in it. She’s becoming quite the cook. I love her like crazy. Come on now, did you think that I would make a pumpkin dessert?
25 Ginger Snaps, finely crushed (about 1-1/2 cups)
½ cup pecans, finely chopped
¼ cup butter, melted
4 packages cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla extract
4 large eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash ground cloves
1. Preheat oven to 325°F
2. Mix crumbs, nuts, and butter; press onto bottom of 11×9-inch pan.
3. Beat cream cheese, 3/4 cup sugar, and vanilla with mixer until blended.
4. Add eggs, 1 at a time, beating after each just until blended.
5. Remove 1-1/2 cups batter and set aside. Stir remaining sugar, pumpkin, and spices into remaining batter.
6. Spoon half the pumpkin batter onto crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
7. Bake for 45 minutes or until center is almost set. Cool to room temperature and refrigerate 4 hours.
- Don’t leave out the nuts in the crumb mixture, or it will stick to the bottom of the pan after baking.
- This recipe was adapted from Kraft Food & Family magazine, Fall 2009 ed.
Recipe for Pumpkin-Swirl Cheesecake (PDF, 1 page, 132 kb)