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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake recipe image
This Pumpkin Swirl Cheesecake is the perfect autumnal treat, combining the rich, tangy creaminess of Neufchatel cheese with warm, aromatic pumpkin puree. The base is a sturdy, buttery crust made from vanilla wafer crumbs and melted margarine, providing a sweet contrast to the dense filling. Swirls of pumpkin and cinnamon-nutmeg spice create a visually stunning marbled effect that looks as impressive as it tastes. Ideal for holiday gatherings, Thanksgiving dinners, or cozy weekend baking sessions, this dessert offers a sophisticated yet comforting flavor profile. It&# 226;ÂÂs a lighter alternative to traditional heavy cream cheesecakes, making it a satisfying end to a festive meal without being overly dense.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 8249.8
Dietary: Gluten-free, Vegetarian
Description
This Pumpkin Swirl Cheesecake is the perfect autumnal treat, combining the rich, tangy creaminess of Neufchatel cheese with warm, aromatic pumpkin puree. The base is a sturdy, buttery crust made from vanilla wafer crumbs and melted margarine, providing a sweet contrast to the dense filling. Swirls of pumpkin and cinnamon-nutmeg spice create a visually stunning marbled effect that looks as impressive as it tastes. Ideal for holiday gatherings, Thanksgiving dinners, or cozy weekend baking sessions, this dessert offers a sophisticated yet comforting flavor profile. It&# 226;ÂÂs a lighter alternative to traditional heavy cream cheesecakes, making it a satisfying end to a festive meal without being overly dense.
Ingredients
  • 2 cup Vanilla wafer crumbs
  • 1 teaspoon Vanilla
  • 1/4 cup Margarine, melted
  • 3 Eggs
  • 16 ounce Neufchatel Cheese, softened
  • 1 cup Canned pumpkin
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 3/4 cup Sugar
Directions
  1. 1
    Preheat the oven to 350ðF (175ðC). Grease a 9-inch springform pan lightly.
  2. 2
    In a medium bowl, combine the vanilla wafer crumbs, melted margarine, and 1/4 cup of the sugar. Mix until the crumbs resemble wet sand.
  3. 3
    Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust.
  4. 4
    In a large bowl, beat the softened Neufchatel cheese with an electric mixer on medium speed until smooth and creamy.
  5. 5
    Add the remaining 3/4 cup sugar and vanilla extract to the cheese. Beat until well blended and smooth.
  6. 6
    Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  7. 7
    Fold in the canned pumpkin puree, cinnamon, and ground nutmeg until just combined and evenly distributed.
  8. 8
    Pour the batter into the prepared crust, spreading it evenly.
  9. 9
    Bake for 45 to 50 minutes, or until the center is almost set but still slightly jiggly.
  10. 10
    Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  11. 11
    Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 8249.8kcal
% Daily Value *
Total Fat 607.5g935%
Saturated Fat 355.2g1776%
Cholesterol 1951.5mg651%
Sodium 5980.7mg250%
Total Carbohydrate 556.6g186%
Dietary Fiber 163.5g654%
Sugars 275.3g
Protein 175.0g350%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, cheesecake, swirl, dessert, fall, autumn, thanksgiving, neufchatel, vanilla wafer, cinnamon, nutmeg, baking, cream cheese, crust, marbled, holiday, spiced, creamy, sweet, indulgent
Read it online: https://www.chefs-mate.com/recipe/pumpkin-swirl-cheesecake-2/