My mom and I love this recipe for Pumpkin Swirl Cheesecake but neither of us have made it in years. Since I won't be with my own family on Thanksgiving this year, I figured I better actually contribute this time and you can't go wrong with this cheesecake! I dug up the recipe and promised my mom I would post it for her! (P.S. The email I found the recipe on was was dated November 20, 2002!)
Ingredients
2 1/2 cups of Ginger Snaps, finely crushed (I use wayyy more than this-I'm going to go ahead and say pretty much the entire bag!)
1/2 cup finely chopped PLANTERS Pecans (I don't use these because pecans are disgusting and everyone knows that.)
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Directions
1. Preheat oven to 325 degrees F.
2. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended.
4. Remove 1-1/2 cups of the batter; place in small bowl.
5. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter.
6. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers.
7.Cut through batters with knife several times for marble effect.
8. Bake 55 min. or until center is almost set.
9. Cool completely. Refrigerate 4 hours or overnight.
I made a practice one tonight since I haven't made it in so long and it was perfect! (Sadly, mine didn't look quite as nice as the cheesecake pictured :) You really have to make it this year. It is divine! Melissa loves it so much she makes it every year!
Melissa, the crust didn't stick at all. It came right out of the springform. It must be the ginger snaps.
Mom, you should make it to take over to the Barlows. And, I also think you need to post Aunt Nina's sweet potato recipe. I made it once for a ward Thanksgiving potluck and it was the closest I've ever come to getting married!
I love Thanksgiving!
4 comments:
It is sooooooooooooooooooooo beautiful!!!!!!!!!!! I have the recipe you sent me for the pumpkin cheesemake I've been making and it is from 2005. Maybe I will try ginger snaps instead of an oreo crust this year!!!!
You are such a Betty Crocker/Martha Stewart:)
Hilarry!!!! I can't believe I haven't talked to you in so long!! Do you even remember me...Crista Carlson from BYU? You look so good and you seem so happy!! WE need to get together...with how much you are in LA...we should cross paths sometime...there are times in my life right now that I wish I was still at BYU, watching Natalie Imbrughlia videos and making fun of Liz or cute truck boy or spinning out of control on the freeway on our way to go shopping in the worst storm of the year! Those were some good time!!
YUM! I love thanksgiving too! I think I have had this from you back in 2002? I just might have to try it!
I dont eat Ginger Snaps... can I use graham crackers instead??
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