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Pumpkin Swirl Cheesecake Recipe
- 9 ounces gingersnap cookies
- 3 tablespoons unsalted butter , melted, plus more for coating the pan
- 1 cup pumpkin pure (not pie filling, about 8 ounces)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 4 (8-ounce) packages cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup cold heavy cream
- 2 large egg yolks , at room temperature
- 2 large eggs , at room temperature
Directions:View on Chow
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