Pumpkin Swirl Cheesecake


  • 2 cups vanilla wafer crumbs
  • 1 tsp vanilla
  • ¼ cup butter, melted
  • 3 eggs
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin
  • ¾ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup sugar


Combine crumbs and margarine; press into bottom and sides of 9-inch springform pan. Combine cheese, ½ cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Reserve 1 cup cheese mixture; add pumpkin, remaining sugar and spices to remaining cheese mixture. Mix well. Layer ½ of pumpkin mixture and ½ of cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 F 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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