Pumpkin Swirl Cheesecake

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It’s the best of both worlds: fragrant pumpkin pie and melt-in-your mouth cheesecake – swirled together and baked in a homemade graham cracker crust. An elegant looking pie – your family will think you’ve become an expert baker, but it’s actually an easy recipe to make. A bonus:  as your pie bakes your house will fill with the most delicious aroma of pumpkin.

You can either use pumpkin from a can or make your own fresh pumpkin puree. Click HERE for an easy how-to.

And please, if you’ve never made a homemade graham cracker crust, I urge you to give it a try. Store-bought crusts are made with shortening which has no flavor, but the recipe below is made with flavorful butter and is much yummier. I love eating the crust as much as the filling. And this crust is so easy to make too – only 3 ingredients! You can do it – I promise!

RECIPE  Printer Friendly Printer Friendly

Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs (8 crackers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

Adjust oven rack to the lower middle position and preheat oven to 325 degrees F. Place graham crackers into a large zip bag and close. with a rolling pin, pulverize the crackers into crumbs.

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Place butter into a cup,

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and heat in the microwave until just melted. In a medium mixing bowl, stir together graham cracker crumbs, melted butter and sugar until well blended.

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Pour crumbs into a 10-inch pie plate. Using the bottom of a measuring cup or drinking glass, press crumbs into an even layer on the bottom and sides of the plate.

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Bake 15 minutes. Remove from the oven and set on a rack.

While the crust is in the oven, start on the filling:

RECIPE

Pumpkin Swirl Cheesecake Filling

  • ¾ cup sugar
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • ¼ cup whole milk
  • 1 tablespoon all-purpose flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • 2 cups pumpkin puree

Place cream cheese and sugar in a medium mixing bowl. With a fork, cream together until fully blended and fluffy.

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Add eggs, milk, flour, nutmeg, ginger, and salt.

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Mix with a spoon until just combined. Set aside 2/3 cup of the cream cheese mixture in a measuring cup.

Add pumpkin to the rest of the cream cheese mixture

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and stir until just combined.

Place oven rack in middle position and preheat oven to 350 degrees F. When oven is preheated, pour pumpkin mixture into the baked crumb crust.

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Drizzle the 2/3 cup cream cheese mixture over the top. Swirl with a handle of a fork.

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Bake 45 minutes. Remove from oven and cool on a rack until room temperature,about 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours. Serve to your family.

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Shhh – Don’t tell them how easy it was.

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xoxoxoxoxoxoxoxoxoxoxox

 

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