Friday, November 9, 2012

Pumpkin Swirl Cheesecake

I have been slacking on my attempt to go through all of the good looking recipes in my 1993 cookbook from the First Baptist Church of Richmond, TX.  Here is a pumpkin one to keep the obsession going (at least in our casa).

This one is from Cheryl Koteras.  She made our wonderful wedding cake!

2 cups vanilla wafer crumbs
1/4 cup butter, melted
2 (8 oz) cream cheese, softened
3/4 cup sugar, divided use
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg

  1. In small bowl, combine vanilla wafer crumbs and melted butter. Press into bottom and up the sides of a 9" springform pan. Set aside. (I am planning to use a boring old pie dish)
  2. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth.  Beat in eggs, one at a time. Set 1 cup of cream cheese mixture aside.
  3. Add pumpkin, 1/4 cup sugar, cinnamon, and nutmeg to reserved 1 cup of cream cheese mixture. Mix well.
  4. Drop each mixture by large spoonfuls onto crust. Swirl through batter with knife. 
  5. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool and then remove from the rim of the pan. Chill for several hours and serve. Refrigerate leftovers.

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