If you’re still on the fence about what dessert you’re making (or taking) this year, you’re search is over! This Pumpkin Swirl cheesecake is AMAZING! Regardless of the fact that I had my windows open yesterday due to the lovely warm weather, it really is Fall! Thanksgiving is a only ONE WEEK away, and my menu preparations are in full swing! Final test runs are being made, and last minute changes are being made. Cheesecake is always a favorite, but this year I’m spicing it up with the must have flavors of pumpkin, cinnamon, and nutmeg! If you’ve never made a baked cheesecake don’t worry, but you will need a spring-form pan. The directions are simple and easy to follow. Do you love chocolate? Try using Chocolate Graham crackers for the crust instead!
Want to keep this recipe in your favorites? Feel free to pin it on Pinterest! JOIN OUR RECIPE GROUP!
- 1½ c. crushed Graham Crackers
- ⅛ tsp. Cinnamon
- 4 Tbsp. melted Butter
- 2 (8 oz) packages Cream Cheese, softened
- ¾ c. White Sugar, divided
- 1 tsp. Vanilla Extract
- 3 Eggs
- 1 c. canned Pumpkin
- ¾ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- Preheat oven to 350.
- Mix together the graham crackers, cinnamon and melted butter and press into the bottom and up the sides of a 9 inch spring-form pan. Bake for 10 minutes then set aside to cool.
- In a mixing bowl mix together the cream cheese, ½ c. of the sugar, and vanilla just until smooth. Mix in the eggs one at a time blending well after each Set aside 1 c. of the mixture. Blend ¼ c. of sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
- Spread the pumpkin batter into the crust and drop the plain batter by spoonfuls onto the top. Using a knife swirl to create a marble effect
- Bake 45-55 minutes in the preheated oven or until the filling is set. Run a knife around the edge of the pan and allow to cool before removing the spring-form pan rim. Chill for at least 4 hours before serving.