PUMPKIN SWIRL CHEESECAKE

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Pumpkin Swirl Cheesecake image

Make and share this Pumpkin Swirl Cheesecake recipe from Food.com.

Provided by Michele7

Categories     Cheesecake

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 17

8 whole graham crackers
1/2 cup hazelnuts, toasted
1/4 cup sugar
1/4 cup butter, cut up
2 (8 ounce) packages low-fat cream cheese, softened (Neufchatel)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1/2 cup reduced-fat sour cream
2 large eggs, plus
2 large egg whites
3/4 cup white chocolate chips
1 (15 ounce) can canned solid-pack pumpkin (not pumpkin pie mix)
3/4-1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

Steps:

  • Toast nuts: Spread in baking pan.
  • Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
  • Turn hazelnuts out onto a towel and rub off skins.
  • Leave oven at 350.
  • Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
  • Lightly coat the 8-inch springform pan with cooking spray.
  • Crust: break crackers into a food processor.
  • Add hazelnuts, sugar and butter.
  • Process until fine crumbs form.
  • Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
  • Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
  • On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
  • Add eggs and egg whites; beat just until mixed.
  • Melt the chocolate chips according to the package directions.
  • Add 1 1/2 cups of cheese mixture and stir until well blended.
  • Stir pumpkin and spices into remaining cheese mixture until well blended.
  • Reserve 1/4 C; pour rest into crust.
  • Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
  • Top with dollops of reserved 1/4 C pumpkin batter.
  • Run a knife through both batters for a marble effect.
  • Don't overdo or the effect will be muddied.
  • Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
  • Carefully run a knife around inside edge of pan to release cake.
  • Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
  • Can be frozen up to 3 months.
  • Thaw in refrigerator 2 days before serving.
  • To serve: remove pan sides.
  • Place on a serving plate.

Nutrition Facts : Calories 393.7, Fat 22.6, SaturatedFat 11.6, Cholesterol 79.6, Sodium 355.4, Carbohydrate 41.3, Fiber 1.9, Sugar 31.6, Protein 8.3

Jamir Musa
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This cheesecake was amazing! The pumpkin swirl was the perfect touch and the cheesecake was so creamy and smooth. I will definitely be making this again and again.


Natalia Pereira
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This cheesecake was very good! The pumpkin swirl was a nice touch and the cheesecake was very creamy. I would definitely make this again.


Kailey Ryan
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I made this cheesecake for my family and they loved it! The pumpkin swirl was a nice touch and the cheesecake was so creamy and delicious. I will definitely be making this again.


Chris Opio
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This cheesecake was amazing! The pumpkin swirl was the perfect touch and the cheesecake was so creamy and smooth. I will definitely be making this again and again.


Reynir Blondal
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This cheesecake was very good! The pumpkin swirl was a nice touch and the cheesecake was very creamy. I would definitely make this again.


Tania Bryant
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I made this cheesecake for my family and they loved it! The pumpkin swirl was a nice touch and the cheesecake was so creamy and delicious. I will definitely be making this again.


Veraunique Foster
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This cheesecake was amazing! The pumpkin swirl was the perfect touch and the cheesecake was so creamy and smooth. I will definitely be making this again and again.


Nazari Farid
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This cheesecake was very good! The pumpkin swirl was a nice touch and the cheesecake was very creamy. I would definitely make this again.


Arisekola Abass
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This cheesecake was a bit too sweet for my taste, but it was still very good. The pumpkin swirl was a nice touch and the cheesecake was very creamy. I would make this again, but I would reduce the amount of sugar.


Nadeem Gujjar
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I'm not a huge fan of pumpkin, but I thought I'd give this cheesecake a try and I'm so glad I did! The pumpkin swirl was subtle and the cheesecake was so creamy and delicious. I will definitely be making this again.


Vilas Pendse
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This cheesecake was easy to make and turned out perfect! The pumpkin swirl was a nice touch and the cheesecake was creamy and delicious. I will definitely be making this again.


Jamie Lovelette
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I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved the pumpkin swirl and the cheesecake was so rich and decadent. I will definitely be making this again next year.


tema gamer24
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This cheesecake was amazing! The pumpkin swirl added a delicious flavor and the cheesecake was so creamy and smooth. I will definitely be making this again.


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