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Swirled Pumpkin Cheesecake Recipe

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Everyone loves a good cheesecake and this one has a bit of fall flare with pumpkin swirled into the batter. Perfect for the holidays.
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Servings:
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Ingredients
  • 2 packages cream cheese (8-ounce packages)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1 dash ground cloves
  • 1 dash ground nutmeg
  • 1 graham cracker crust, ready to use (6 oz. or 9 inches)
Directions
PREP
20 mins
COOK
40 mins
  • Using an electric mixer on medium speed, mix the cream cheese, sugar, and vanilla until well blended.
  • Add the eggs; mix until blended.
  • Into 1 cup of the batter, stir in the pumpkin and the spices.
  • Pour the remaining plain batter onto the crust; then top with the pumpkin batter. Swirl with a knife.
  • Bake at 350ºF for 30-40 minutes or until the center is almost set.
  • Cool in the refrigerator for at least 3 hours or overnight.
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