I also set aside 2 cups of plain cheesecake as opposed to 1 1/2 to make it not too "pumpkinny". Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Once your eggs are incorporated sprinkle in the four, add the pumpkin puree, sour cream, spices, and vanilla. With a wooden skewer or toothpick, swirl … This was quite good but we thought it needed more spice. Pour the pumpkin batter over the chilled crust, then dollop the reserved cheesecake batter on top. Her recipe called for pepitas to top the bars with but if you know me, you know I hate nuts in anything. Alternate pumpkin swirl dollops with dollops of remaining cheesecake filling then gently swirl the two mixtures together using a chopstick or wooden skewer to create a marbled pattern. Allergy-friendly Pumpkin Cheesecake. Pour the pumpkin cheesecake onto the cooled crust. The water bath helps your cheesecake bake evenly. Good catch! Will make again!! And what this is, is a pan that has a mechanism on the side that expands the edges of the pan, so you can easily remove the cheesecake. Stir pumpkin, spices and remaining sugar into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. All swirled together. How to Make Mini Pumpkin Swirl Cheesecake. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Store leftover cheesecake in refrigerator. Prep Time 30 mins I am definitely making this every single Thanksgiving. It was the most delicious, light & creamy cheescake! The best pumpkin cheesecake we’ve ever had! I wish I could take credit for this recipe. Reduced cream cheese to 3 packages came out fantastic. And by the way, all the pumpkin haters couldn't get enough. It starts with having the right pan. Made in a 9x13 inch pan this cheesecake is made for sharing! Make the pumpkin swirl - mix the pumpkin puree, cinnamon, allspice and flour together in a small bowl. Pour about half of the cheesecake filling over the prepared crust. How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. View Recipes →, Copyright © 2020 Modern Crumb on the Foodie Pro Theme, Combine all the crust ingredients in a food processor, except the butter, until its a fine crumb consistency, Wrap tin foil around the bottom of the pan, coming up the sides an inch or two, Use a knife to swirl it around but not totally combine it, Set the pan on a rimmed baking sheet and put the whole thing in the oven, Fill the baking sheet up halfway with water, Try not to open the oven door while it bakes, The Best Pumpkin Swirl Cheesecake (Video). These pumpkin cheesecake swirl muffins obviously have cheesecake in them, so they will have to chill in the fridge first! Reserve 1/2 cup of this mixture to swirl in later. Philly Pumpkin Swirl Cheesecake. —Monika Walsh, Monterey, California ​ Food should taste delicious, look great and most of all be easy to make! One of my guests called it "heaven on a plate". Pumpkin swirl cheesecake is a delicious dessert that everyone will love, especially during the holiday season. Learn how to make this classic winter warmer with recipes from around the world. 3 eggs. Boasting a buttery graham cracker crust, sweet and fluffy cheesecake and a perfectly spiced pumpkin swirl throughout. Take the pumpkin swirl and add ½ tablespoon to each muffin pan. Add all the crust ingredients into a medium bowl until moist and sand-like. Cut into 16 slices. This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened. Repeat layers. One slice just won't be enough. 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