Hand mixer or stand mixer, spatula, spoon, knife, oven
1Pre-made graham cracker crust (mini crusts optional)
28 ounceBlocks of cream cheese, softened
1CupCanned puree pumpkin
1/2 TeaspoonGround nutmeg
Preheat oven to 350 degrees. In a medium bowl, mix together the cream cheese, 1/2 cup of the sugar and the vanilla just until smooth. Add in the eggs one at a time, blending well after each egg. Set aside 3/4 cup of the mixture. Blend the remaining sugar, pumpkin, cinnamon, and nutmeg into the mixture. Pour the pumpkin batter into the crust and drop the plain batter (that was set aside) by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 45-50 minutes in the preheated oven, or until the filling is set. Allow cheesecake to cool. Chill in the refrigerator for 4 hours or more before serving.
**This recipe makes more than enough batter so I suggest grabbing some mini pie crusts and to make a few extra cakes. Adjust the bake time accordingly.
Keyword cheesecake, fall dessert, pumpkin cheesecake, pumpkin swirl cheesecake