Pumpkin Swirl Cheesecake Recipe

Cheesecake is a great dessert anytime of year and adding pumpkin to the dessert makes it a creamy and delicious dessert for Thanksgiving. The recipe is very simple and it’s a quick and easy dessert that’s definitely a crowd pleaser.

Pumpkin Swirl Cheesecake Recipe

Ingredients
adapted from cooks.com

2 cups Ginger snap cookies, crushed
Handful of pecans/walnuts, or any other kind of nut
1/4 c. butter, melted
2 (8 oz.) pkgs. Cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine crumbs, pecans, and butter:

Press onto bottom and sides of 9 inch springform pan:

Bake for 10 minutes in a preheated 350 degree oven. After 10 minutes, remove from oven and set aside.

For the cheesecake filling, Combine cream cheese, 1/2 cup sugar and vanilla:

Mix at medium speed on electric mixer until well blended:

Add eggs, one at a time, mixing well after each addition:

Separate 1 cup cream mixture:

Add pumpkin, remaining sugar and spices to remaining cream cheese mixture:

Mix well:

Pour the pumpkin mixture into the springform pan:

Spoon the cream cheese into the pumpkin cream cheese mixture:

Use a knife or spoon to swirl the cream cheeses together:

Place in a 350 degree oven with a bowl of water underneath (to prevent the cheesecake from cracking). Bake for 45 minutes at 350. The finished cheesecake:

Cost Breakdown:

2 cups Ginger snap cookies, crushed – $1.99 (I used the entire bag of Trader Joe’s gluten-free ginger snaps)
Handful of pecans/walnuts, or any other kind of nut – $0.50
1/4 c. butter, melted – $0.75
2 (8 oz.) pkgs. Cream cheese, softened – $4.00
3/4 c. sugar – $0.50
1 tsp. vanilla – free
3 eggs – $0.30
1 c. canned pumpkin – $0.50
3/4 tsp. cinnamon – $0.25
1/4 tsp. ground nutmeg – $0.25

Total: $9.04