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Pumpkin Swirl Pareve Cheesecake

November 23, 2011

Best part about Fall?  PUMPKIN!  Now, I know you can get canned pumpkin all year round, but for some reason, when the leaves start crunching, I start making everything pumpkin.  Last year, just before Thanksgiving, I posted the amazing pumpkin pecan white chocolate chunk waffles.  This year, it’s dessert!  The perfect pareve pumpkin swirl cheesecake.  It really only came about because I had tofutti cream cheese and sour cream in my fridge that needed to get used up, but the result was delectable!

2 packs graham crackers
1 stick margarine, melted
2  8 oz  packages tofutti cream cheese
1  12 oz. package tofutti sour cream
1 cup white sugar
1/2 cup + 3 tablespoons brown sugar
4 eggs
1 15 oz. can pumpkin
1 teaspoon vanilla extract
1/2 teaspoon rum extract
2 teaspoons cinnamon
1 pinch nutmeg
1/2 teaspoon salt

What’s a cheesecake without a graham cracker crust?  It’s legit the easiest thing.  First, grind the graham crackers in the food processor.  Then mix with the melted butter, 3 tablespoons brown sugar, and 1 teaspoon salt and press into an 11″ springform pan.  Tip: Use the bottom of a glass to press in the crust.  Bake the crust at 325 degrees for 5 minutes.  Make sure it’s totally cooled before you pour the batter in.

Beat the cream cheese, sour cream, 1/2 cup brown sugar, and 1 cup white sugar until smooth.  Add 2 eggs and beat smooth.  Remove 1 cup of the mixture (save it for the swirling).  Then add 2 more eggs, the can of pumpkin, extracts, 1 teaspoon cinnamon, pinch nutmeg and 1/2 teaspoon salt.  Beat until smooth, but don’t over beat!

Pour the orange mixture into the crust.  Pour dollops of the white into the orange and swirl it all together.

Pop it in the oven (forget about water baths…too much work) at 325 for about an hour until it’s set but the middle jiggles a little bit.  Let it cool for at least an hour, then refrigerate overnight.

A new twist on an old Thanksgiving desert…and it freezes really well!

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