Introduction
There’s nothing quite like a creamy cheesecake to satisfy your sweet tooth, and this Philadelphia Cream Cheese Pumpkin Swirl Cheesecake recipe is the ultimate dessert to indulge in after a long day. The rich, velvety texture of the cheesecake combined with the spicy pumpkin swirl makes for the perfect autumn treat. Whether you’re celebrating Thanksgiving or just looking for a delicious dessert to share with friends and family, this recipe is sure to impress.
Ingredients
For the crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup granulated sugar – 1/4 cup melted butter For the filling: – 4 packages (8 oz each) Philadelphia Cream Cheese, softened – 1 1/4 cups granulated sugar – 1 can (15 oz) pumpkin – 1 tsp cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground cloves – 4 eggs
Instructions
1. Preheat your oven to 325°F. 2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. 3. In a large bowl, beat the cream cheese and sugar until smooth. Add in the pumpkin, cinnamon, ginger, and cloves, and mix until well combined. 4. Add the eggs, one at a time, stirring well after each addition. 5. Pour the filling over the crust, and use a knife to swirl the pumpkin mixture into the cheesecake batter. 6. Bake for 55-60 minutes or until the center is almost set. 7. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours.
Nutritional Information
This recipe yields approximately 12 servings. Each serving contains: – Calories: 500 – Total Fat: 34g – Saturated Fat: 20g – Cholesterol: 170mg – Sodium: 360mg – Total Carbohydrates: 44g – Dietary Fiber: 1g – Sugars: 35g – Protein: 8g
Cooking Time
This recipe takes approximately 1 hour and 15 minutes to prepare, including baking time.
Equipment
To make this recipe, you will need a 9-inch springform pan and an electric mixer.
Serving Suggestions
This cheesecake is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of sweetness.
Variations
You can switch up the pumpkin swirl by adding in some nutmeg or allspice for an extra burst of flavor. You can also try using different types of cookies for the crust, such as chocolate graham crackers or vanilla wafers.
Substitutions
If you don’t have access to Philadelphia Cream Cheese, you can substitute it with any brand of cream cheese. You can also use a gluten-free cookie for the crust to make this dessert gluten-free.
Storage
This cheesecake can be stored in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.
Tips and Notes
– Make sure your cream cheese is softened before mixing it with the other ingredients to ensure a smooth texture. – Swirling the pumpkin mixture into the cheesecake batter is what creates the beautiful marbled effect. – Allow the cheesecake to cool to room temperature before refrigerating to prevent condensation from forming on the surface of the cheesecake.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned pumpkin? A: Yes, you can use fresh pumpkin puree in this recipe. Just make sure to cook and puree the pumpkin before adding it to the cheesecake batter. Q: Can I make this cheesecake ahead of time? A: Yes, you can make this cheesecake up to 2 days ahead of time and store it in the refrigerator until you’re ready to serve.
Conclusion
This Philadelphia Cream Cheese Pumpkin Swirl Cheesecake recipe is the perfect dessert to make when you’re in the mood for something sweet and comforting. With its velvety texture and delicious pumpkin swirl, it’s sure to satisfy your cravings. So why not try making it for yourself and see just how delicious it can be?