Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Cranberry Swirl Pumpkin Cheesecake
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- #108937
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
16 ounces cream cheese (softened)
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
1 can (15 ounce size) pumpkin
1 teaspoon cinnamon
1/2 teaspoon each: nutmeg, ground ginger, and ground cloves
1 pinch salt
1 graham cracker crust (9" size)
1 tub (10 ounce size) frozen cranberry-orange sauce (thawed and pureed in food processor)
directions
Preheat oven to 350 degrees F.
In large mixing bowl, combine the cream cheese, sugar and vanilla. Beat at medium speed until cream cheese is smooth and there are no lumps.
Add the eggs, one at a time, beating well after each one is added. Then add the pumpkin, spices and salt. Mix until well combined.
Pour about 3/4 cup of this pumpkin mixture into the crust. Even this out with a spoon. Then pour about 1/3 cup of the cranberry mixture (you pureed in advance remember?) on top of the pumpkin mixture. Then pour the remaining pumpkin mixture and then pour the remaining cranberry mixture.
Now using a toothpick, swirl these two mixtures together. Warning: Do not be too vigorous so you blend this all as a mess. And do not scrape the crust. You just want swirls.
Bake for 50 minutes to 1 hour (depending on your oven). Cheesecake will be slightly giggly in the middle only.
Cool this completely at room temperature before putting it in the refrigerator overnight. If you can't wait that long, then keep it at least 3 hours in the refrigerator.
added by
alisonr
nutrition data
Nutritional data has not been calculated yet.
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