Pumpkin Swirl German Cheesecake

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Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

Light pumpkin flavor, and it looks pretty with the swirls. I brought this to church- it was gone and everyone wanted my recipe. I just made it up based on my favorite cheesecake recipe. You must soften the cream cheese, or else you will have chunks that don't mix in. I get 12 small slices from a 8" springform pan. I also like to make a 9x13 pan and slice it into small cubes, so you get about 60 small cubes from a pan, which will serve about 20 people.

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Ingredients

Nutrition

Directions

  1. Cream together cream cheese, 3 eggs, 3/4 cup sugar, flour, vanilla, and milk. I like to beat after adding each ingredient, but that is not necessary.
  2. Pour 2/3 of the batter onto crust (in a 9x13 or 8" springform pan.).
  3. Mix pumpkin, egg, and 1/4 cup of sugar into remaining batter. Stir in pie spice, or sprinkle in a little cinnamon, nutmeg, and ginger.
  4. Carefully swirl over batter, swirling gently with a knife to get a neat pattern.
  5. Bake at 450* F for 10 minutes. Reduce heat to 250* and continue baking for 50-60 minutes.
  6. Cool completely, and store in refrigerator.