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Festive pumpkin cheesecake
with swirls of vanilla cheesecake in a vanilla wafer crumb crust.
Pumpkin
Swirl Cheesecake
- 2 cups vanilla wafer crumbs
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar, divided use
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Preheat oven to 350°F
(175°C).
- Combine vanilla wafer
crumbs and butter. Press into the bottom and just up the sides
of a 9-inch springform pan; set aside.
- In a bowl, combine cream
cheese, 1/2 cup of the sugar and vanilla; mix at medium speed
with an electric mixer until well blended.
- Add eggs, one at a time,
mixing well after each addition. Reserve 1 cup of this cream
cheese mixture. To the remainder, add pumpkin, remaining 3/4
cup sugar, cinnamon and nutmeg; mix well.
- Layer half of the pumpkin
mixture over the crust, spread on the reserved cream cheese mixture
and top with the remaining pumpkin mixture. Swirl a knife through
the batter several times without touching the crust for a marbled
effect. Bake for 55 minutes or until set.
- Loosen cake from the rim
of the pan; cool before removing from the pan. Refrigerate before
serving.
Makes 12 servings.
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