Pumpkin-Swirled Cheesecake

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This pumpkin cheesecake recipe has just the right amount of pumpkin flavor. It is the perfect Holiday dessert.

Prep Time: 30min | Cook Time: 1hr 15min | Total Time: 1hr 45min | Yield: 1 - 9 inch cheesecake / 18 slices

Ingredients:

Crust

• 2 cups Ginger Snap cookie crumbles

• 2 Tbsp. butter, softened

Cheesecake Filling

• 5 (8 ounce) whipped cream cheese

• ¼ cup sugar

• 3 tablespoons all-purpose flour

• 2 tablespoons vanilla extract

• ¼ teaspoon salt

• 5 large eggs

Pumpkin Pie Filling

• 1 (15 ounce) can Libby’s 100% pure Pumpkin

• 1 (12 ounce) can 2% low-fat Carnation Evaporated Milk

• ¾ cup sugar

• 2 eggs

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

Instructions:

Crust

1. Preheat oven to 400 degrees.

2. Grease a 9-inch spring-form pan with cooking spray.

3. Crumble cookies in a food processor until fine.

4. Transfer crumbs to a small bowl and fork in softened butter until crumbled.

5. Pat crumbs onto the bottom of the prepared spring-form pan.

6. Bake for 5 minutes and then remove from oven.

Cheesecake Filling

1. Reduce heat to 325 degrees.

2. Add whipped cream cheese to a large bowl.

3. Add ¼ cup sugar and the next 4 ingredients(¼ cup sugar through salt);beat well. Add eggs, 1 at a time, beating well after each addition.

4. Pour the cream cheese filling over prepared crust in spring-form pan.

Pumpkin Pie Filling

1. Beat eggs in a medium bowl. Stir in pumpkin and salt, cinnamon, ginger, and cloves.

2. Gradually stir in milk.

3. Spoon ¼ cup pumpkin mixture over cream cheese filling and whirl in together using the tip of a knife. Repeat until swirled in total of 2 cups of pumpkin mixture.

4. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set.

5. Remove cheesecake from oven and cool to room temperature.

6. Cover and chill for at least 8 hours.

7. Before serving, carefully remove cheesecake from spring-form pan by running blunt knife along the sides of the cheesecake to release from the spring-form mold.

8. Serve with fresh whipped cream.

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Nutrition Facts:

Serving Size: ¹⁄₁₈ slice

Calories: 243

Total Fat: 8 g

Total Carbohydrates: 21 g

Protein: 5 g