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Swirled Pumpkin Cheesecake Recipe
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Everyone loves a good cheesecake and this one has a bit of fall flare with pumpkin swirled into the batter. Perfect for the holidays.
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Servings:
Ingredients
2 packages cream cheese (8-ounce packages)
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
1 graham cracker crust, ready to use (6 oz. or 9 inches)
Directions
PREP
20
mins
COOK
40
mins
Using an electric mixer on medium speed, mix the cream cheese, sugar, and vanilla until well blended.
Add the eggs; mix until blended.
Into 1 cup of the batter, stir in the pumpkin and the spices.
Pour the remaining plain batter onto the crust; then top with the pumpkin batter. Swirl with a knife.
Bake at 350ºF for 30-40 minutes or until the center is almost set.
Cool in the refrigerator for at least 3 hours or overnight.
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