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Ingredients
| gingersnaps (crushed): 1 1/2 cups (crumbs) |
| salted butter: 1/4 cup (softened) |
| marshmallows: 24 marshmallows |
| sweetened condensed milk: 1/2 14floz can |
| pumpkin puree: 1/2 cup |
| cream cheese: 1 8oz package (softened) |
| ground cinnamon: 2 tsp |
| ground ginger: 1/4 tsp |
| ground cloves: 1/8 tsp |
| salt (to taste) |
| vanilla extract: 1 tsp |
| frozen whipped topping: 1 8oz tub (thawed) |
| candy caramels: 3 candies |
| pecans (chopped): 1/4 cup |
Swirled Pumpkin and Cream Cheese Cheesecake
Credit: AllRecipes
User rating:
"I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!"
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Prep Time
5 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) 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 marshmallows are melted and mixture is smooth.
- Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
- Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.