Pumpkin Swirl Cheesecake

Makes  l0 to l2 servings.


  •     2 cups vanilla wafer crumbs
  •     1/4 cup butter, melted
  •     2 (8 ounce) packages light Philadelphia Cream Cheese, softened
  •     3/4 cup sugar
  •     2 tablespoons cornstarch
  •     1 teaspoon vanilla
  •     3 eggs
  •     1 cup canned pumpkin
  •     3/4 teaspoon cinnamon
  •     1/4 teaspoon ground nutmeg



  •     2 cups sour cream
  •     1/3 cup sugar
  •     1 teaspoon vanilla
  •     Pecan halves for decoration


Step 1: For the Cheesecake: Combine crumbs and margarine; press onto bottom and sides of a 9-inch springform pan.  


Step 2: Combine cheese, 1/2 cup sugar, cornstarch, and vanilla, mixing at high speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.

Step 3: Reserve 1 cup of the cheese mixture.  Add pumpkin, remaining 1/4 cup sugar and spices to remaining cheese mixture.  Mix well.  You should have a little over 3 cups of the pumpkin mixture and 1 cup of the plain cheese mixture.

Step 4: Layer half of pumpkin mixture and half of  the plain cheese mixture over crust.  Repeat layers.  Cut through batter with knife several times for marble effect. 


Step 5: Bake at 350 degrees Fahrenheit. Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. Don't overbake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.

Step 6: For the Topping:  Mix sour cream, sugar and vanilla together. Spread on top of cheesecake. Cook for an additional 5 minutes.

Loosen cake from  rim of pan; cool before removing from rim of pan.  Chill before serving.

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