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Pumpkin Swirl Cheesecake

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Serves | Prep Time | Cook Time 55

Why I Love This Recipe

My sister in laws recipe... YUM

Ingredients You'll Need

Crust: (or you can use two pre-made graham cracker store crusts if you have to)

2 C. finely crushed ginger snaps
1/2 C. finely chopped pecans (if desired)
6 Tblsp. butter - melted


3-8 oz pkgs. cream cheese, softened
1 C. sugar - divided
1 tsp. vanilla
3 eggs
1 C. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of ground cloves


Crust: mix ingredients and press into bottom and two inches up the side of a 9 inch spring form pan.

Set aside (you can put it into the fridge to help it stay formed while you mix the filling.)

Filling: beat cream cheese & 3/4 C. of the sugar and the vanilla w/ an electric mixer until well blended.

Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Reserve 1 1/2 C. of the plain batter.

Stir remaining 1/3 C. sugar, pumpkin, and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top w/ spoon fulls of 1/2 of the plain batter.


Cut through batters w/ a butter knife several times for a marble effect.

Bake @ 325 for 55 minutes until center is almost set. (bake @ 300 if the pan is dark/not silver).

Loosen cake from sides of pan; let the cheesecake cool before actually removing the side of the pan though.

Refrigerate for 4 hours.

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