Swirled Pumpkin Cheesecake

  • 28 mins
  • 14 ingredients

Ingredients

  • 1 and 1/2 cups of gingersnap cookie crumbs
  • 1/4 cup butter softened
  • 24 large marshmallows
  • 1 (14 oz) can of sweetened condensed milk
  • 1/2 cup pumpkin puree
  • 1 (8oz) package of cream cheese, softened
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • kosher salt to taste, just a pinch
  • 1 tsp vanilla extract
  • 1 (8oz) container of frozen whipped topping thawed ( you may use fresh as well)
  • 3 caramel creams
  • 1/4 cup chopped pecans
Absolutely delicious. A great holiday family gathering dish.


  • Preheat oven to 350 degrees.
  • Prepare a crust by combining  the cookie crumbs and butter.
  • Press into a (9inch) pie plate and bake at 350 degrees for 10 minutes.
  • Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin.
  • Cook on medium heat and stir until all the marshmallows are melted and the mixture is smooth.
  • Beat the cream cheese, cinnamon, ginger, cloves, vanilla and a pinch of salt.
  • Fold in the whipped topping.
  • Melt the caramel in the microwave and drizzle 2 tbs over the crust.
  • Pour the filling into crust and top with remaining caramel over the top.
  • Refrigerate covered for 8 hours until chilled.
 

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