Swirled Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Easy and delicious Pumpkin cheesecake from Woman's Day.. Ingredients:
crust |
24 gingersnap cookies (6 oz) |
1/2 c pecans |
2 tb sugar |
3 tb butter |
filling |
3/4 c sugar |
2 pkgs.(8oz ea) cream cheese,softened |
2 large eggs |
1/4 c milk |
1 tb flour |
1/4 tsp kosher salt |
1 c pure pumpkin from 15 oz can |
1 tsp pumpkin pie spice |
Directions:
1. Crust: In food processor,pulse cookies,pecan and sugar until finely ground. Add butter and pulse to combine.Press mixture evenly into bottom and up sides of 9 pie plate and bake 12 mins in 350' oven
2. Filling: Wipe out processor. Add sugar and cream cheese;pulse to combine. Scrape down sides and add eggs,milk,flour and salt;process till smooth. Transfer 1/3 c of mixture to small bowl.
3. Add pumpkin and pumkin pie spice to processor and process until fully incorporated.
4. Scrape mixture into baked crust. Spoon reserved cream cheese mixture over top and use knife or spatula to swirl. Bake till center is set but still trembles,30-35 mins.
5. Let cool completely,then refrigerate until chiiled,at least 2 hours or up to 2 days.
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