This is a print preview of "Pumpkin Swirl Cheesecake" recipe.

Pumpkin Swirl Cheesecake Recipe
by Dominick Costa

Pumpkin Swirl Cheesecake

Summer is hands down my favorite time of year, especially being born and raised on the East Coast. I hate cold weather and snow and for me, fall and winter are just gloomy and depressing times of the year. On the other hand, I am very thankful for Pumpkin Season! I have already featured quite a few pumpkin recipes, but there sure isn’t a shortage. Here we have Pumpkin Swirl Cheesecake! I took my classic cheesecake, and gave it some fall spirit. I gave them to my parents for their seal of approval, and well, the recipe made it here! I used a cupcake tin and wrappers to make little individual servings. If I hadn’t, the cheesecake would already be gone!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Ingredients

  • 9 Graham Cracker Sheets (1 package)
  • 1/2 teaspoon Cinnamon
  • 3 tablespoons Granulated Sugar
  • 6 tablespoons Butter, melted
  • 1 pound Cream Cheese
  • 2/3 cups Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 2 Eggs
  • 1/2 cup Sour Cream
  • 1/3 cup Pumpkin Puree
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 2 tablespoons All-Purpose Flour

Directions

  1. For full recipe, visit http://dominickcosta.com/pumpkin-swirl-cheesecake/