Pumpkin Swirl Cheesecake – Bake for the Cure

BREAST CANCER FACT: It’s a GREAT idea to get checked for breast cancer during your annual checkup. Mammograms are a great technology thatBake For The Cure Logo2 Pumpkin Swirl Cheesecake   Bake for the Curedetect it early on. However, they don’t always catch it. Below are some warning signs to keep an eye out for just in case. If you have any of these symptoms, it’s a good idea to go ahead and discuss with your doctor as soon as you can.

  • Lump, hard knot or thickening
  • Swelling, warmth, redness or darkening
  • Change in the size or shape of the breast
  • Dimpling or puckering of the skin
  • Itchy, scaly sore or rash on the nipple
  • Pulling in of your nipple or other parts of the breast
  • Nipple discharge that starts suddenly
  • New pain in one spot that doesn’t go away

———————————————————————-

Well folks, we are reaching the end of the Susan G Komen – Bake for the Cure competition. For those of you who have commented and spread the word thus far, I can’t thank you enough!

This week I decided to get a little adventurous with one of the recipes from the Bake for the Cure ACH cookbook. There was a recipe for a “One-Dish Raspberry Cheesecake” but since I still had pumpkin puree leftover from the Pumpkin Spice Cake, I decided to do a Pumpkin Swirl Cheesecake instead!

After referencing a few recipes for how to prepare the pumpkin and make the “swirl” part work, it was time to get down to business.

ALWAYS prep your ingredients first. That way you’re not scurrying at the last minute trying to find things and end up realizing you’re missing the brown sugar and have to put everything back in the fridge and run to the grocery and…

wait…

where was I?

Oh yea, PREP.

IMG 1673 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

Next, I mixed the flour, sugar, salt, Fleischmann’s Dry Active Yeast, one egg, melted butter, and milk.

IMG 1674 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

And placed the batter in a buttered pie pan.

Now, if you’ve ever made cheesecake before, you’re probably thinking: “Why on earth didn’t she use a springform cheesecake pan???” Bare with me. You’ll see that it all works out in the end.

Next I combined the pumpkin, 1/2 c of sugar, corn starch, and 1 tsp pumpkin pie spice until well blended.

Then blended the cream cheese, corn starch, another egg, 1 tbsp lemon juice, 1/2 tsp vanilla extract, and sugar with an electric hand mixer until smooth.

IMG 1675 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

Once the cream cheese mixture is smooth and creamy, pour it into the batter-filled pie pan and place spoonfuls of the pumpkin mixture randomly on top.

IMG 1676 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

Then take a butter knife and swirl the two batters together.

IMG 1677 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

Then bake in a 350 degree oven for about 30 minutes or until the cheesecake has set.

Remove from oven and let cool on the counter and then in the fridge until ready to serve (about 3 hrs).

IMG 1679 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

Now I will tell you, for next time, I will half the crust batter ingredients as it was a little too thick for my liking. You can see the layers of swirly goodness in the picture below!

IMG 1681 1024x768 Pumpkin Swirl Cheesecake   Bake for the Cure

And that’s it! Please don’t forget to comment!!! The contest ends THIS Sunday, October 24th at midnight.

This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

34 Responses to Pumpkin Swirl Cheesecake – Bake for the Cure

  1. Mark says:

    Looks tasty and even though it is cheesecake it is still cake!!

  2. Brad says:

    mmmm….pumpkin!

  3. Jillian says:

    Looks delicious! Great work!

  4. Angie says:

    I love making cheesecakes and my family will love this one! Great twist on the traditional kind!

  5. Steve says:

    Ok, so that is for me….what is everyone else going to taste……yum

  6. Nicole Marie Lowe says:

    Looks delish! My favorite!!

  7. Jessica says:

    This looks delicious! YUMMY!!!!!!!!

  8. Marisa says:

    Very interestink. This was more of a cake swirled with cheese than a custardy cheesecake. How was that??

  9. Oh my this looks heavenly! I am not a big cheesecake person but I love anything with pumpkin in it so would be dying to try this!!!!!!

  10. Roxycafe says:

    Perfect time of the year to introduce pumpkin to cheesecake!!! Match made in Heaven…

  11. Keri Allen says:

    I love pumpkin and I love cheesecake so this recipe is a definite winner. You should market it.
    Thanks, pint sized pumpkin

  12. Lauren says:

    Oh my gosh- this looks delicious!! I am happy you deviated and used pumpkin instead of raspberry- so much more appropriate for the season. Do I get to try some? My sea salt caramels are all gone.

  13. Janet says:

    Looks so wonderful!

  14. alan says:

    looks great, send one this way

  15. missie says:

    I love the spin on this recipe! I love both cheesecake & anything pumkin, so i can’t wait to try this one out for the holidays!!

  16. Megan Vannoy says:

    This looks really good. Pumpkin cheesecake is one of my faves for fall…and it makes the house smell so good when it is baking. Good luck in the competition!

  17. Jeannie P. says:

    I LOVE cheesecake, and this recipe looks delicious and easy. Must try it — Wouldn’t it be perfect after a big turkey dinner! YUM!

  18. Mark says:

    MMMMMMM…….It was good…..I was lucky and got to try it!!!!!

  19. dennis dotson says:

    Pumpkin and Cheesecake! Ah!

  20. Sarah says:

    Delish as usual!

  21. joe gross says:

    I found the pumpkin chesse cake very tasty, would recamend it to
    everyone

  22. Betty Fowler says:

    I am not a fan for cheesecake but this one did make me want to try it. You did a beautiful job on it.

  23. Meredith says:

    This is why I love this time of year–it’s so fun to be creative with pumpkin! This looks so yummy. Wanna know an interesting food factoid? You know how a lot of people use mayo or applesauce in place of oil and eggs? You can use pumpkin puree in the same way for a healthier touch to baking!

    In other words…let’s call this cheesecake “healthy”! :)

  24. Mike Beam says:

    I want to eat that, like yesterday.

  25. Angela says:

    Great holiday recipe! Looks quick and easy!

  26. Patrick says:

    I guess cheesecake can’t be mailed down to Florida, huh?

  27. Melissa says:

    Looks Delicious! Never attempted cheesecake before, but might have to give this recipe a shot!

  28. RHONDA says:

    I had some and it was d-lish!

  29. Becky says:

    mouth-watering!

  30. couturiette says:

    Very nice on the swirling! :)

  31. Keith W. says:

    Great lookin’ cheesecake, Pumpkin!

  32. Keith W. says:

    That’s a good looking cheesecake, pumpkin!

  33. David says:

    I love how you bake!

  34. DEL says:

    what, no jack daniels? no heels? I was hoping all of your recipes involved sexy shoes and alcohol….

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>