SWIRLED PUMPKIN AND CREAM CHEESE CHEESECAKE
I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!
Provided by Dana Campbell
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
- Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
- Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.6 g, Cholesterol 54.6 mg, Fat 30.5 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 18.3 g, Sodium 288.5 mg, Sugar 41.5 g
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Mahin Music
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
ERNEST APPIAH
[email protected]This cheesecake was easy to make and it turned out delicious. I'll definitely be making it again!
Borhan Ahamed
[email protected]This recipe is a winner! The cheesecake was creamy and flavorful, and the crust was perfect.
Morshed Islam
[email protected]This cheesecake was amazing! The pumpkin and cream cheese flavors were perfect together.
April Hernandez
[email protected]The cheesecake was delicious, but the crust was a little too thick. I think I'll use a thinner crust next time.
Zeinab Ezziden
[email protected]This cheesecake was a little too rich for my taste, but it was still good. I think I'll try a different recipe next time.
EAKOB YT
[email protected]I'm not a baker, but this recipe was easy to follow and the cheesecake turned out great! I'm so glad I tried it.
Liban Usman
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Abid Khan12
[email protected]This cheesecake was a little tricky to make, but it was worth the effort. It was so smooth and creamy!
Uqasha Khan
[email protected]I'm not a huge fan of pumpkin, but I thought this cheesecake was delicious. The cream cheese really mellowed out the pumpkin flavor.
Eva Hawkins Bragado
[email protected]This recipe was easy to follow and the cheesecake turned out great! I'll definitely be making it again.
One Islam
[email protected]The cheesecake was beautiful, but it was a little too dense for my liking. I think I'll try a different recipe next time.
Salmun Naher
[email protected]This cheesecake was a little too sweet for my taste, but my family loved it. I'll probably reduce the sugar next time.
Devin Walker
[email protected]I was a little skeptical about the pumpkin and cream cheese combination, but I was pleasantly surprised. The flavors were subtle and well-balanced.
jermaine Richards
[email protected]This recipe is a keeper! The cheesecake was smooth and creamy, and the crust was perfectly graham crackery.
Taimoor Gujjur
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Nteboheleng Exillia
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and cream cheese flavors were perfectly balanced, and the crust was flaky and delicious.