The last time I made a cheesecake, I didn’t like it. It was some years back when I was a college-going student. Also, those days I didn’t know what cream cheese was and where to get it so I naively replaced it with cottage cheese! 😀
So, after all those years, I am wiser now and this time I made my debut with Pumpkin Swirl Cheesecake. It came out really lovely and I couldn’t get enough of it! I just love cream cheese, by the way, be it in frosting, main course or cheesecake. 🙂
I followed this recipe here on Allrecipes.com which is an immense treasure trove for wonderful recipes and the best part is you can change the serving size and get the proper proportions of ingredients for that. I made this cheesecake for 6 servings only as my husband is not a great fan of sweets, although he devours it occasionally, and I didn’t want to overindulge. 😛 So, my images here will show the ingredients for that quantity. I hope that does not confuse you.
But, I will post here the actual proportions for a 9-inch pan.
This cheesecake is supposed to have a marbled pattern, but mine was not too prominent for some reason but am sure if you try out the actual proportions it will be fine.
Pumpkin Swirl Cheesecake
- 25 Digestive Marie Biscuits, finely crushed
- 1/2 cup finely chopped Walnuts
- 1/4 cup butter, melted
- 5 (180 grams size x 5) packages Britannia Cream Cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 4 eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash of ground cloves
- Preheat oven to 160 degrees Celsius.
- Mix the biscuit crumbs, walnuts and butter together and press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat the cream cheese, 3/4 cup of the sugar and the vanilla with an electric mixer until well blended.
- Add the eggs, one at a time, mixing on low speed after each addition until just blended.
- Remove 1-1/2 cups of the batter; place in a small bowl. Stir the remaining 1/4 cup sugar, the pumpkin and spices into remaining batter.
- Now for the marbled effect: Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through the batter with a knife or skewer several times for a marble effect.
- Bake for 40-55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
That was easy wasn’t it? So, that should not stop you from trying out this wonderful cheesecake recipe. This will make a cool dessert for a get together after a hot, spicy meal.
Do write in your comments and share this recipe with your friends. 🙂 See you soon with more amazing recipe posts!