Cheesecake With Pumpkin Swirl. Use a tablespoon to spoon 2 scoops of the plain cheesecake mixture into the crust. In a medium bowl mix together the pumpkin puree cinnamon allspice and flour then add 23 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.
Turn off the oven open the oven door slightly and. Use a butter knife to swirl together. In a large bowl combine white sugar brown sugar flour and cream cheese.
In a medium bowl mix together the pumpkin puree cinnamon allspice and flour then add 23 cup of the cheesecake mixture to the pumpkin mixture and stir with a spatula.
This cheesecake was delicious. I am not a cheesecake fan but I tried this one to see if I could be convinced to learn to love cheesecake. Swapping in reduced-fat cream cheese for regular saves you approximately 50 calories and 3. Bake 10 minutes at 375 degrees reduce the heat to 300 degrees and bake 45-50 minutes more.