Pumpkin Swirl Cheesecake Recipe
Summer is hands down my favorite time of year, especially being born and raised on the East Coast. I hate cold weather and snow and for me, fall and winter are just gloomy and depressing times of the year. On the other hand, I am very thankful for Pumpkin Season! I have already featured quite a few pumpkin recipes, but there sure isn’t a shortage. Here we have Pumpkin Swirl Cheesecake! I took my classic cheesecake, and gave it some fall spirit. I gave them to my parents for their seal of approval, and well, the recipe made it here! I used a cupcake tin and wrappers to make little individual servings. If I hadn’t, the cheesecake would already be gone!
Ingredients
- 9 Graham Cracker Sheets (1 package)
- 1/2 teaspoon Cinnamon
- 3 tablespoons Granulated Sugar
- 6 tablespoons Butter, melted
- 1 pound Cream Cheese
- 2/3 cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 2 Eggs
- 1/2 cup Sour Cream
- 1/3 cup Pumpkin Puree
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 2 tablespoons All-Purpose Flour
Directions
- For full recipe, visit http://dominickcosta.com/pumpkin-swirl-cheesecake/
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