This and that: National Pumpkin Cheesecake Day

Monday, October 21, 2013

National Pumpkin Cheesecake Day

Pumpkin and Cheesecake... two of my favorite things and what could be better on a Fall day then a Pumpkin Swirl Cheesecake ~ nothing right?

Fall has hit here in the UP and most of the leaves are now on the ground but there still is some colour around town and pumpkins are popping up everywhere.

To celebrated Pumpkin Cheesecake Day, I am going to bring you.... Drum Roll Please....
Pumpkin Swirl Cheesecake

18 ginger cookies crushed
1/4 cup chopped pecans
1/4 cup melted butter
3 (8 oz) Philadelphia Cream Cheese
3/4 cup sugar divided
1 tsp vanilla
3 eggs
1 cup Libby's canned pumpkin
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
whipping cream (optional)
Salted Caramel Sauce- recipe below (optional)

Preheat oven to 350 degrees.
Mix crushed cookies, chopped pecans and butter.  Press on bottom of 9 inch springform pan and set aside.
In medium mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla.  Mix with beaters until well blended.
Add one egg at a time, mixing at low speed after each egg until well blended.
Take out 1 cup of plain cheese mixture and place in small bowl and set aside.
To remaining cheese mixture, add remaining 1/4 cup sugar, pumpkin and spices and mix well.
Spoon pumpkin batter onto crust.
Top with plain batter - I used about 4 spoonfuls.  Using knife, swirl plain batter into pumpkin batter, so that you get a marbled effect.
Bake for 45 minutes or until middle of cake is almost set.  Cool completely.
Mix whipping cream and small amount of sugar until stiff and pipe flowers around edges (optional).
Drizzle Salted Caramel Sauce over whipping cream flowers and cheesecake (optional)

Salted Caramel Sauce:
adapted from: No fail Caramel Sauce

2 cups brown sugar
6 tbsp unsalted butter
2 cups heavy cream
2 tsp salt ( I used kosher salt)

Combine all ingredients in saucepan.  Cook for 5 minutes over medium heat, whisking occasionally.  Remove from heat and pour in jars.  Refrigerate. 

My cheesecake always cracks even if I use a water bath method..
 Any suggestions on preventing this?

Note:  When I make my whip cream flowers... I make them on a cookie sheet and freeze them..  You then can take them out and use them when needed.

Last year at this time I was making Pumpkin Spice Fudge.

Image and video hosting by TinyPic
Linked up to these awesome parties: Make it Pretty Monday, Memories by the Mile, Best of the Weekend: Pumpkin Desserts


  1. HI! I'm visiting from the SITS Girls challenge About Me Monday. I LOVE the orange color you choose for your blog. Also, I really like her header. Great pictures. I just wish there was a comment section on your About Me Page. Or maybe there is, I just couldn't find it. Your recipes look amazing! Have a great day!

    1. Thanks for coming by... I don't think there is a comment section on my About Me Page.. and I really don't know how to put on there.. sorry.

  2. Marlys, I have meant to tell you how much I like your new blog look- so bright and clean and fun!

    The cheesecake is incredible. I love cheesecake anyway, and then you added pumpkin and caramel. And a ginger cookie crust! By the way, I like cracks in the cheesecake....more places for the caramel to ooze in. ;)

    I had no idea you could freeze a whipped cream flower. Thank you for the great tip!

    Love, Joy

    1. Thanks Joy and yes I do freeze my whipped cream flowers... works like a charm.

  3. Oh, goodness! This looks and sounds sooo good! Thank you for sharing! And, thank you for the visit and sweet comment at The Dedicated House. It means the world! Feel free to share this or any other post at my Make it Pretty Monday party which is currently live. Here is the link if you want to check it out. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  4. Hi Marlys! Wanted to let you know that you will be one of the features tomorrow at the Make it Pretty Monday party at The Dedicated House. Pop on in and grab a feature button for your blog. Hope to see your prettiness again at the bash! Toodles, Kathryn @TheDedicatedHouse


Please stop for a moment and leave a comment to let me know you have been here. I love reading all your comments.

I am sorry but I cannot accept Anonymous comments anymore as I am getting too many spam. I hope that you will comment with an ID user. Thanks for understanding.

I will not be accepting comments that have links on them. I will not delete them but because of google's stance on links I do not want to have any problems with my blog. Thank you for your understanding.