Pumpkin Swirl Cheesecake recipe

'Tis the season for all things pumpkin and if you're a cheesecake lover, this is the recipe for happiness! This graham cracker crumb, pumpkin swirl cheesecake is a decadent dessert that's sure to become a favorite in any season!
‘Tis the season for all things pumpkin and if you’re a cheesecake lover, this is the recipe for happiness! This graham cracker crumb, pumpkin swirl cheesecake is a decadent dessert that’s sure to become a favorite in any season!
'Tis the season for all things pumpkin and if you're a cheesecake lover, this is the recipe for happiness! This graham cracker crumb, pumpkin swirl cheesecake is a decadent dessert that's sure to become a favorite in any season!
Pumpkin swirl cheesecake recipe via www.The-Chicken-Chick.com

Crust Ingredients
1 ¼ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted


Filling ingredients
32 ounces cream cheese, softened
1 ¼ cups sugar
2 tablespoons flour
4 eggs
2 teaspoons vanilla extract
¾ cup pumpkin purée
½ teaspoon cinnamon
½ teaspoon nutmeg
 ½ teaspoon ground cloves

Let’s make it!

Pumpkin swirl cheesecake recipe via www.The-Chicken-Chick.com

Preheat oven to 325°F
Make Crust

In a small bowl, combine graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of a 9″ spring-form pan. Bake 10 minutes. Remove from oven to cool completely.

Preheat the oven to 425°F
Make vanilla cheesecake filling
In large bowl or stand mixer, beat cream cheese, sugar and flour at medium speed until combined. Add eggs and vanilla. 
Make pumpkin swirl topping
Scoop out one cup of filling mixture and add it to a small bowl, then add pumpkin and spices. Mix until well combined. Set aside momentarily.

Pour the large bowl of vanilla filling on top of cooled crust.  
Drop spoonfuls of pumpkin mixture onto top of vanilla filling in pan in polka-dot fashion. Drag a butter knife through pumpkin polka dots in random fashion to swirl through vanilla filling.

Bake for 10 minutes at 375° then reduce oven temperature to 300°. Bake 45 minutes.

Turn off oven, crack open oven door to allow heat to escape and allow cake to sit in over for 10 minutes.
Remove from the oven and cool completely (at least one hour). Loosen edge of cake from pan by running a paring knife around the circumference. Release and remove spring-form band.


Refrigerate cheesecake for several hours. Loosen cheesecake from base of spring-form pan by sliding a large off-set spatula or chef’s knife underneath crust and carefully remove cake to serving plate. Cover with plastic wrap and refrigerate until serving. 
Pumpkin swirl cheesecake recipe via www.The-Chicken-Chick.com
Kathy Shea Mormino, The Chicken Chick®
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Comments

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Manoj | Blogging Triggers
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Manoj | Blogging Triggers

Yummy! My mom like this recipe and she want to prepare it this evening. Thanks a lot for the sharing

Sarah
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My daughters would be so excited for this!

TwobyTwo
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Always looking for new ideas to make my coop better 🙂

Robin Sadler Pogue
Guest

That looks so cool. I mean warm.

Beverly Overton
Guest

My babies would love these 🙂

Wendy Karcher
Guest

Thanks for all the great information!

Sandy Diaz
Guest

This would be perfect for my new silkies!

Lana White-Roy
Guest

would love this!

gina_l
Guest

My sweet girls are getting some years on them…. I know they’d appreciate a bit of heat on the really cold nights.

Kelly Snow
Guest

Thank you for all the winterizing info! Big help!

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