Name: Pumpkin Swirled Cheese Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Crushed shortbread cookies - 1 ½ cups; Melted butter - 3 tablespoons; Unbleached all-purpose flour - 3 tablespoons; White sugar - ¾ cup; Brown sugar - ¼ cup; Unbleached all-purpose flour - 3 tablespoons; Cream cheese, softened - 1 (8 ounce) package; Cream cheese, softened - 1 (3 ounce) package; Vanilla extract - 1 tablespoon; Ground cinnamon - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground ginger - ¼ teaspoon; Eggs - 3; Pumpkin Puree - 1 (15 ounce) can; Milk - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Swirled Cheese Cake

1. Crushed shortbread cookies - 1 ½ cups

2. Melted butter - 3 tablespoons

3. Unbleached all-purpose flour - 3 tablespoons

4. White sugar - ¾ cup

5. Brown sugar - ¼ cup

6. Unbleached all-purpose flour - 3 tablespoons

7. Cream cheese, softened - 1 (8 ounce) package

8. Cream cheese, softened - 1 (3 ounce) package

9. Vanilla extract - 1 tablespoon

10. Ground cinnamon - 1 teaspoon

11. Ground nutmeg - ¼ teaspoon

12. Ground ginger - ¼ teaspoon

13. Eggs - 3

14. Pumpkin Puree - 1 (15 ounce) can

15. Milk - 1 tablespoon

How to cook deliciously - Pumpkin Swirled Cheese Cake

1. Stage

Preheat oven to 375 degrees F (190 degrees C.)

2. Stage

In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.

3. Stage

In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.

4. Stage

Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.

5. Stage

Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.