MOM'S BEST PUMPKIN CHEESECAKE
Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! -Jami Geittmann, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack. , For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg., Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling., Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.
Nutrition Facts : Calories 518 calories, Fat 34g fat (19g saturated fat), Cholesterol 152mg cholesterol, Sodium 361mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
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Beatrice Blankson
[email protected]This cheesecake was delicious! I loved the pumpkin flavor and the crust was perfect. I will definitely be making this again.
Lubsa Khan
[email protected]This cheesecake was amazing! The flavors were perfect and the texture was creamy and smooth. I will definitely be making this again.
Austin Coker
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I would recommend using a lighter cream cheese next time.
John Cor
[email protected]I made this cheesecake for my family, and they loved it! The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Faye Herbert
[email protected]This cheesecake was delicious! The pumpkin flavor was not overpowering, and the cheesecake was not too sweet. I would definitely recommend this recipe.
Zunaira Bibi
[email protected]This cheesecake was easy to make and turned out perfect! I will definitely be making this again for my next party.
Daniel Phelts
[email protected]The crust was a little soggy, but the filling was delicious. I would recommend baking the crust for a few minutes longer.
Nilanka Bandara
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Abraham J Massaley
[email protected]This was my first time making a cheesecake, and it turned out great! The instructions were easy to follow, and the cheesecake was delicious. I will definitely be making this again.
dallas polmatier
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was amazing! The crust was crispy and the filling was creamy and flavorful. I would definitely recommend this recipe.
Sahid Ahmed
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The flavors were perfectly balanced, and the cheesecake was creamy and smooth. I will definitely be making this again.