530 - Pumpkin Swirl Cheesecake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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530 - Pumpkin Swirl Cheesecake
(by Shirley McNevich)
Crust: 2 cups graham cracker crumbs, 1/2 cup melted Parkay margarine
Batter: 2 - 8oz. Philly cream cheese, 3/4 cup white sugar, 1 tsp. vanilla, 3 eggs, 1 cup
Libby's canned pumpkin, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg
In a bowl combine graham cracker crumbs and melted Parkay--press mixture into the
bottom and up the sides of a 9" springform pan. In a mixer add cream cheese, 1/2
cup of the white sugar, vanilla, and eggs--beat. Take out 1 cup of the cream cheese
mixture and reserve it. Add the pumpkin, remaining 1/4 cup white sugar, cinnamon
and nutmeg to the mixer with the cream cheese batter--beat well. Pour half of the
pumpkin/cream cheese mixture into the graham cracker crust. Pour 1/2 of the
reserved cream cheese mixture on top of the pumpkin batter. Pour remaining
pumpkin mixture on next. Drizzle the remaining reserved cream cheese mixture on
top. Use a table knife to swirl the whole batter so it has a marble effect. Bake at 350
degrees for 55 minutes. Cool on counter, then refrigerate well before serving. Keep
refrigerated.
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