Pumpkin Swirl Cheesecake
2 small Graham cracker crust-(9 inch) or 1 large graham cracker crust
3-8 ounce packages of Cream Cheese Softened.
1 cup sugar, divided
1 tsp vanilla**
3 eggs at room temperature.
1 cup canned pumpkin (not pumpkin pie mix) or 1 cup of pumpkin puree.
1 tsp ground cinnamon
¼ tsp ground nutmeg
dash ground cloves
Beat Cream Cheese, ¾ cup of the sugar and vanilla with electric mixer until well blended. Add eggs 1 at a time, missing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon ½ of the batter over each crust. Top with spoonfuls of the reserved plain batter. Cut through with knife several times for marble effect, taking care not to break crust.
Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.
*I always put in extra Vanilla, I used about 2.5 tsp.*
**The last time that we made it we mixed all of the pumpkin in with the cream cheese batter and it turned out great. It was a little bit easier than doing the whole spoonful thing. But we really liked it that way!
***This also makes a GREAT plain cheesecake if you use only the first 4 ingredients. I made mini cheesecakes, about 18 to a recipe, and put a strawberry on top.