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SALT & PREPPY

Charlotte Park

Pies/Tarts

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake
2016-04-09 16:10:36
Serves 10
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Pumpkin Batter
  1. 1 store bought 9 inch pie crust (making your own is overated if you ask me)
  2. 3/4 cup pumpkin
  3. 1/4 cup evaporated milk
  4. 1 egg
  5. 1/3 cup sugar
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon ground ginger
  8. 1/8 teaspoon nutmeg (optional)
Cheesecake Batter
  1. 12 ounces cream cheese, softened
  2. 1/3 cup sour cream
  3. 1/3 cup sugar
  4. 2 eggs
Instructions
  1. Preheat oven to 350 degrees. Bake crust for 15 minutes or until edges are golden brown. Meanwhile whisk "pumpkin batter" ingredients together in a large bowl. In a separate bowl combine the "cheesecake batter" ingredients. Add 1/2 the cheesecake batter to the pumpkin batter and pour into crust. Top with remaining cream cheese mixture and swirl with toothpick. Bake for 50 minutes or set.
Adapted from All Recipes
Adapted from All Recipes
SALT & PREPPY https://www.saltandpreppy.com/

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