MOM'S BEST PUMPKIN CHEESECAKE

Mom's Best Pumpkin Cheesecake image

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! -Jami Geittmann, Greendale, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

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Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
TOPPINGS:
Optional: Whipped cream, additional ground cinnamon and caramel syrup

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack. , For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg., Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling., Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

Nutrition Facts : Calories 518 calories, Fat 34g fat (19g saturated fat), Cholesterol 152mg cholesterol, Sodium 361mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.