Delicious pumpkin cheesecake with swirls of flavor! A wonderful recipe with swirls of vanilla cheesecake throughout.
Premade graham cracker crusts
softened (total 32oz)
divided into 1/4 & 3/4 cups
Preheat oven to 350 degrees F.
With an electric mixer, beat cream cheese, 3/4 cup of the sugar and vanilla in a large bowl until well blended
Add one egg at a time, mixing on low speed after each egg until blended
Remove and place 1 1/2 cups of batter in a small bowl
Stir pumpkin, remaining 1/4 cup sugar, and spices into large bowl of batter
Pour pumpkin cheesecake batter into crusts, dividing evenly between the two
Top both cheesecakes with spoonfuls of reserved plain batter
Cut through batters with knife several times for marble effect
BAKE 50-55 min. or until center is almost set (Check on it early! Our takes about 47 minutes)
TIP: Opening the oven to peek will release the steam and may cause cracking
Once center is firm/set, remove from oven and cool completely.
Refrigerate 4 hours or overnight.
Cut it up, top each piece with whipped cream and enjoy!
This pumpkin cheesecake is easy and delicious. It's perfect for the Thanksgiving or Christmas holiday season.
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