jump to navigation

With Thanksgiving Right Around the Corner, Fill Your Home with that Pumpkin and Nutmeg Scent with this Pumpkin Swirl Cheesecake! November 23, 2009

Posted by CraftmarkHomes in Recipes.
comments closed

Prep Time: 20 min.                                                                          

Total Time: 5 hrs. 25 min.                                                           

Makes: 16 servings

What You Need:

  • 25 ginger snaps, finely crushed (about 1-1/2 cups)
  • 1/2 cup finely chopped pecans
  • 1/4 cup (1/2 stick) butter, melted
  • 4 pkg.  (8 oz. each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 tsp. vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash ground cloves

Make It:

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan.

BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator. 


With fall now in season and farmer’s markets now replete with fresh apples, why not think about doing a little baking to give your home that great cinnamon and apple pie scent? September 28, 2009

Posted by CraftmarkHomes in Recipes.
comments closed

Crispy Braeburn Apple and Almond Sheet Tart


Yield: Makes 8 to 10 servings