Mom’s Best Pumpkin Cheesecake

Name: Mom's Best Pumpkin Cheesecake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 12 servings.
Ingredients: 1-1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; FILLING:; 4 packages (8 ounces each) cream cheese, softened; 1-1/2 cups sugar; 2 tablespoons cornstarch; 2 teaspoons vanilla extract; 4 large Eggland's Best eggs, room temperature, lightly beaten; 1 cup canned pumpkin; 2 teaspoons ground cinnamon; 1-1/2 teaspoons ground nutmeg; TOPPINGS:; Optional: Whipped cream, additional ground cinnamon and caramel syrup

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! —Jami Geittmann, Greendale, Wisconsin

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large Eggland's Best eggs, room temperature, lightly beaten
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
Optional: Whipped cream, additional ground cinnamon and caramel syrup

Directions

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 pkg. 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

1 slice: 518 calories, 34g fat (19g saturated fat), 152mg cholesterol, 361mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 8g protein.

Originally published as Marbled Pumpkin Cheesecake in Pumpkin Cookbook 2017

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gramcayo

Oct 23, 2018

I've made this "cake" 4 times now and we love it. I rec'd 3 requests for it after the initial one! The only change I've made is a slight one. I only put the pumpkin mixture in about a cup of the filling. I did this because when I used 2 cups I didn't get the defined swirl.....I also mixed a little cinnamon with sugar to "dust" the whipped cream on top. That extra touch of sugar added a little sweetness and a slight "crunch" which was nice