Pumpkin Swirl Cheesecake

 Now I know I should probably start off my Thanksgiving recipes with a side or something, but hey…life is uncertain. Eat dessert first, right?! So here it is.

Pumpkin Swirl Cheesecake. I saw this recipe in Women’s Day magazine and knew this was what I was going to make for our dinner party. And it was soooo yummy! Not only that, but it was very visually pleasing with all the orange and white swirls. It looked so impressive, yet it was only a little more difficult than a boxed cake mix.

Shhhh, I mean I slaved in the kitchen for hoouurs making this dessert for my friends. ;-)

 

Now I have to be honest. This was not the most amazing cheesecake I have ever tasted, but it was REALLY good! And what I loved most about it was how SIMPLE it was to make! So quick and only a few steps. No hot water bath or anything! It didn’t crack, even though I used a spring form pan instead of the suggested pie plate. (Daring, I know. That’s me, walking on the wild side.Yeah baby.)

Swirled Pumpkin Cheesecake

Recipe from Women’s Day

Recipe Ingredients

Gingersnap-Pecan Crust

• 24 gingersnap cookies (6 oz)
• 1/2 cup pecans
• 2 Tbsp sugar
• 3 Tbsp butter, melted

Filling

• 3/4 cup sugar
• 2 pkg (8 oz each) cream cheese, softened ( I used 1/3 less fat and it was fine)
• 2 large eggs
• 1/4 cup milk ( I used 1%)
• 1 Tbsp flour
• 1/4 tsp salt
• 1 cup pure pumpkin (not pumpkin pie filling)
• 1 tsp pumpkin pie spice

Recipe Preparation

1. Crust: In a food processor, pulse cookies, pecans and sugar until finely ground. Add butter and pulse to combine. Press mixture evenly into bottom and up the sides of a 9-in. pie plate and bake for 12 minutes.
2. Heat oven to 350ºF.
3. Filling: Wipe out food processor. Add the sugar and cream cheese; pulse to combine. Scrape down sides and add eggs, milk, flour and salt; process until smooth. Transfer 1⁄3 cup of the mixture to a small bowl.
4. Add pumpkin and pumpkin pie spice to the food processor and process until fully incorporated. Scrape the mixture into the baked crust (no need to cool crust). Spoon the reserved cream cheese mixture over top and use a knife or spatula to swirl. Bake until the center is set but still trembles, 30 to 35 minutes. Let cool completely, then refrigerate until chilled, at least 2 hours or up to 2 days.

SO SO SO easy. And YUM!

Here are my results.

Don’t the swirls look cool?!

The cheesecake started to sweat soon after hitting the table, but didn’t last long so it didn’t matter! I’m not sure how to prevent this, anyone have a suggestion?

Mmm, I kind of wish there had been just one little piece left over….Oh well, guess I’ll have to make it again! :-)

Thanks for visiting!

Tomorrow I’ll share my super simple (and free) centerpiece!

 

P.S.- Check out the awesome giveaway over at What I live For and leave some love for Judy. Her blog is adorable, be sure to take look around!