Pumpkin Swirl Cheesecake
8
Points®
Total Time
5 hr
Prep
25 min
Cook
1 hr 5 min
Serves
12
Difficulty
Easy
This gorgeous, showstopping cake is a lot easier to make than it looks. Serve it for any holiday gathering to impress your guests; it's so delicious, it may earn a spot on your dessert table for Thanksgiving. After whipping up the pumpkin and cheesecake filling separately, simply swirl both together with a knife right in the pan. You can also create a decorative pattern with the cookie crumbs using a store-bought cake stencil or just sprinkle the crumbs evenly around the edges of the cake. For added convenience, after baking, the cake can be refrigerated overnight, so it's ready to go whenever you need it.
Ingredients
Pumpkin puree
15 oz, canned
Sugar
½ cup(s)
Pumpkin pie spice
1½ tsp
Table salt
½ tsp
Egg
3 large egg(s)
Half and half cream
¾ cup(s)
Low fat cream cheese
5 oz, Neufchâtel
Cream cheese
3 oz, regular
Sugar
¼ cup(s)
Egg
1 large egg(s)
Vanilla extract
½ tsp
Chocolate wafer
6 item(s), crushed into coarse or fine crumbs