Monday, November 16, 2009
Holiday Recipe Share: Pumpkin Swirl Cheesecake
I love Thanksgiving! What a great time to get together with friends and family and enjoy a meal together. I thought since Thanksgiving is next week it would be fun to share a recipe with you guys and hopefully you share one with me. If you have a favorite holiday recipe,I would love it if you would share it with me in the comments section of this post...a dish that you always serve at your holiday dinner...something maybe a little out of the norm...or a way to improve on an old favorite.
Here is one of mine...Pumpkin Swirl Cheesecake w/Ginger Snap Crust. I saw this recipe in a magazine years ago. I made it for my office Thanksgiving luncheon and everyone loved it. I've made it for our family dinner ever since. I also made it for friends to take to their family dinner. Try it, If you like pumpkin pie and cheesecake you will LOVE this.
Pumpkin Swirl Cheesecake
25 Ginger Snaps, finely crushed
1/2 cup finely chopped PLANTERS Pecans
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch spring form pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator