I love cheesecake and I love making them. I prefer a swirl rather than an entire pumpkin flavor because I love the taste of both flavors. Enjoy!
Confession time- we ate the first one before we got the finished product picture so we had to make another…darn! 😉
1 Cup Graham Cracker crumbs
2 Tbs Sugar
3 Tbs Butter, melted
3 Packages 8 oz. Cream Cheese
1 Cup Sugar
1 tps Vanilla
3 large Eggs
8 oz. Pumpkin Puree
1 1/2 tsp Pumpkin Spices (1 tsp Cinnamon, 1/4 tsp Ginger and 1/4 tsp Nutmeg)
Directions: Crust – In a small bowl mix Graham Cracker crumbs, sugar and butter. Grease the bottom of a 9″ spring form pan. Press crumb mixture into the bottom of the pan and set aside.
Filling – Mix together cream cheese, 3/4 cup sugar and vanilla. Mix in eggs one at a time. Separate the filling into two bowls. To one of the bowls add remaining 1/4 cup sugar, pumpkin puree and spices.
To swirl – Pour half of the plain filling over the crust and smooth it out to the sides. Add 2/3 of the pumpkin filling and smooth to the sides. Do the same with the remaining plain filling. With the remaining pumpkin filling, drop spoonfuls evenly over the last layer. Smooth out a little, then use a knife to swirl the two colors. Don’t over do it, the colors will blend.
*Note- I don’t usually care if my personal cheesecake has a crack across the top, but when I make them for someone else, I do. To avoid this, place your full spring form pan onto a baking sheet and add enough water to the baking sheet to almost fill it. This will add moisture when baking and it won’t crack.
Bake at 325* for 55 minutes. Remove from oven and cool for 10 minutes. Use a knife around the edges to loosen crust. Cool 1 hour more before putting in the refrigerator to chill for several hours or overnight.
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