Pumpkin Swirl Cheesecake
This creamy cheesecake features an oatmeal cookie crust and a rich filling that is swirled with a blend of pumpkin and warm autumn spices.
Ingredients
- 2 Cups Oatmeal Cookie Crumbs use store-bought cookies, not soft
- 1/4 Cup Butter melted
- 2 8 oz pkgs Cream Cheese softened
- 3/4 Cup Sugar
- 1 Teaspoon Vanilla
- 3 Eggs
- 1 Cup Canned Pumpkin
- 3/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
Instructions
- Pulse cookies in a food processor until fine. Combine cookie crumbs and butter. Press onto bottom and sides of a 9-inch springform pan.
- In a large bowl, add cream cheese, 1/2 cup sugar and vanilla. Mix together at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of cream cheese mixture.
- Add pumpkin, 1/4 cup sugar and the spices to the remaining cream cheese mixture. Mix well.
- Layer half of the pumpkin mixture and half the cream cheese mixture over the crust; repeat layers until batter is gone. Cut through batter with a knife several times for a marbled effect.
- Bake at 350 degrees F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.