Pumpkin swirl cheesecake is a delicious dessert that everyone will love, especially during the holiday season. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3 grams of saturated fat per slice.

Breana Killeen
EatingWell Magazine, December 2020

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Recipe Summary test

active:
25 mins
total:
6 hrs
Servings:
16

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan with a large piece of foil, covering the bottom and sides. Put a kettle of water on to boil.

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  • Pulse cookies and 1/8 teaspoon salt in a food processor until finely ground. Drizzle in butter and process, scraping down the sides as needed, until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1/2 inch up the sides of the prepared pan. Put the crust in the freezer. Clean the food processor.

  • Combine cream cheese, sugar, eggs and the remaining 1/8 teaspoon salt in the food processor. Process, scraping down the sides as needed, until completely smooth. Remove 1/4 cup of the batter to a small bowl. Add pumpkin, vanilla and pie spice to the food processor and process until smooth.

  • Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a skewer or knife through the two batters to swirl together.

  • Place the springform pan in a roasting pan. Pour in enough of the boiling water to come 1 inch up the sides of the springform pan. Carefully transfer the roasting pan to the oven. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/4 to 1 1/2 hours.

  • Transfer the roasting pan to a wire rack. Let the cheesecake cool in the water bath until the water is room temperature, about 1 hour.

  • Remove the pan from the water bath. Remove the foil. Refrigerate the cheesecake until very cold, at least 3 hours.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 9-inch springform pan

Nutrition Facts

286 calories; fat 14g; cholesterol 63mg; sodium 307mg; carbohydrates 34g; dietary fiber 1g; protein 6g; sugars 24g; niacin equivalents 1mg; saturated fat 8g; vitamin a iu 4571IU.
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