Pumpkin Swirl Cheesecake
1 hr 5 min
This gorgeous, showstopping cake is a lot easier to make than it looks. Serve it for any holiday gathering to impress your guests; it's so delicious, it may earn a spot on your dessert table for Thanksgiving. After whipping up the pumpkin and cheesecake filling separately, simply swirl both together with a knife right in the pan. You can also create a decorative pattern with the cookie crumbs using a store-bought cake stencil or just sprinkle the crumbs evenly around the edges of the cake. For added convenience, after baking, the cake can be refrigerated overnight, so it's ready to go whenever you need it.
15 oz, canned
Pumpkin pie spice
3 large egg(s)
Half and half cream
Low fat cream cheese
5 oz, Neufchâtel
3 oz, regular
1 large egg(s)
6 item(s), crushed into coarse or fine crumbs
- Preheat oven to 325°F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with cooking spray.
- To make pumpkin filling, in a large bowl, whisk together pumpkin puree, 1/2 c sugar, pumpkin pie spice and salt. Gently whisk in 3 eggs, one at a time, until blended; whisk in half-and-half. Pour into prepared pan; spread into an even layer.
- To make cheesecake filling, in another large bowl, with an electric mixer on medium-high speed, beat both cream cheeses and 1/4 c sugar until smooth; beat in 1 egg and vanilla. Pour into pan over pumpkin layer; swirl with a knife to slightly combine layers.
- Bake until filling is set along edge but jiggles slightly in center, about 55 minutes to 1 hour. Transfer to wire rack and let cool in pan to room temperature.
- Cover pan with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. To serve, run a small thin knife around side of cheesecake; release and remove side of pan.
- Decorate top of cake with crushed cookies. Slice into 12 pieces and lift each piece off parchment as you serve.
- Serving size: 1 slice