With the air turning crisp and the leaves decorating the lawn, my annual desire for pumpkin has reemerged. Last year I blogged about my favorite pumpkin drop cookies with cream cheese frosting (if you want the details of that recipe, post a comment and I will send it). This year I thought I would make an old favorite; pumpkin swirl cheesecake.
If making cheesecake concerns you, don't worry because this recipe is easy and never fails.
Meanwhile, in large mixer bowl, beat cream cheese until smooth, gradually adding sugar. Reduce speed to low, beat in brandy, vanilla, and eggs, just until blended, craping bowl often with spatula.
In medium bowl, stir together pumpkin, cornstarch, cinnamon, allspice and salt. Stir in half of the cream-cheese mixture into pumpkin mixture until well blended. Stir sour cream into remaining cream-cheese mixture.
Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer for swirl effect.
Bake cheesecake 1 hour, or until edges are set (center should jiggle). Turn off oven, and run a small wet knife around the edge of the pan to loosen cheesecake from sides (this helps prevent cracking during cooking). Let cheesecake remain in over 1 hour more. Remove cheesecake from oven and again run wet knife around pan. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours before serving.
Top each piece with whipped, sweetened cream.
Ingredients
8 each cinnamon graham crackers -- (5" x 2 1/2")
2 tablespoons butter -- melted
3 - 8 ounce pacakges cream cheese -- softened
1 cup sugar
1/3 cup brandy
2 teaspoons vanilla
4 large eggs
15 ounces pumpkin puree -- (not pumpkin pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
8 ounces sour cream
8 ounces whipped cream -- sweetened
8 each cinnamon graham crackers -- (5" x 2 1/2")
2 tablespoons butter -- melted
3 - 8 ounce pacakges cream cheese -- softened
1 cup sugar
1/3 cup brandy
2 teaspoons vanilla
4 large eggs
15 ounces pumpkin puree -- (not pumpkin pie mix)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
8 ounces sour cream
8 ounces whipped cream -- sweetened
Instructions
Start by preheating your oven to 325 degrees. Then, in a food processor, process graham crackers until fine crumbs form (or buy a box of crumbs.) Using a fork, mix together graham-cracker crumbs and melted margarine in small bowl until evenly moistened. Using your hand, press mixture into the bottom of a 9" x 3" springform pan. Bake crust 10 minutes. Cool on wire rack.
Meanwhile, in large mixer bowl, beat cream cheese until smooth, gradually adding sugar. Reduce speed to low, beat in brandy, vanilla, and eggs, just until blended, craping bowl often with spatula.
In medium bowl, stir together pumpkin, cornstarch, cinnamon, allspice and salt. Stir in half of the cream-cheese mixture into pumpkin mixture until well blended. Stir sour cream into remaining cream-cheese mixture.
Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto crust. Carefully pour cream-cheese mixture on top of pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream-cheese layer. With knife, cut and twist through cream-cheese layer for swirl effect.
Bake cheesecake 1 hour, or until edges are set (center should jiggle). Turn off oven, and run a small wet knife around the edge of the pan to loosen cheesecake from sides (this helps prevent cracking during cooking). Let cheesecake remain in over 1 hour more. Remove cheesecake from oven and again run wet knife around pan. Cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours before serving.
Top each piece with whipped, sweetened cream.
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