Pumpkin Swirl Cheesecake Grannie Frannie S Cookbook Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers. cut through batter with knife for marble effect. bake at 350° 55 min. cool in pan; then chill. 10 12 servings. Instructions. adjust the oven rack to the lower middle position and preheat oven to 350°f (177°c). make the crust: using a food processor, pulse the gingersnap cookies into crumbs. pour into a medium bowl and stir in ginger, cinnamon, sugar, and melted butter until combined.
Bullseye Pumpkin Swirl Cheesecake Recipe Unpeeled Journal Add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1 1 2 cups of the batter; place in small bowl. stir remaining 1 4 cup sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. repeat layers. Make the cheesecake and pumpkin batters: beat the cream cheese using an electric mixer at medium speed. add the sugar and continue mixing. mix in the flour, vanilla, sour cream, and heavy cream. mix in the eggs by hand, one at a time. pour half of the cheesecake mixture in a small bowl. In a large bowl, combine the graham crackers, pecans, sugar and butter until the mixture is moist. press into the bottom and edges of a non stick 10 inch spring form pan. bake 10 minutes at 350° and remove from oven. in a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. remove 1 1 2 cups of batter; place in small bowl. stir remaining 1 4 cup of sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. repeat layers.
Pumpkin Swirl Cheesecake The Night Owl Chef In a large bowl, combine the graham crackers, pecans, sugar and butter until the mixture is moist. press into the bottom and edges of a non stick 10 inch spring form pan. bake 10 minutes at 350° and remove from oven. in a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. remove 1 1 2 cups of batter; place in small bowl. stir remaining 1 4 cup of sugar, the pumpkin and spices into remaining batter. spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. repeat layers. Add your sugar, then eggs and vanilla, and beat well. remove 1 3 4 cups of the plain batter to a medium bowl. add pumpkin puree and spices, mix together. step four: add a layer of the plain batter (using half of the batter) to the graham cracker crust. then spoon dollops of the pumpkin mixture. Press the sides and bottom down evenly. set aside. in the mixer with the beater attachment, beat together the cream cheese and sugar until light and fluffy. add eggs one at a time, mixing well after each addition. stir in the cream and vanilla. pour 2 1 2 cups of batter into a medium bowl and whisk in the pumpkin.
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