How to Make German Cheesecake Recipe With Cream Cheese

Swirled Pumpkin And Cream Cheese Cheesecake

Fold in egg whites to egg yolks with a whisk, maintaining as much air as possible.

Recipe Summary Swirled Pumpkin And Cream Cheese Cheesecake

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!

Ingredients | German Cheesecake Recipe With Cream Cheese

1 ½ cups gingersnap cookie crumbs

¼ cup butter, softened

24 large marshmallows

½ (14 ounce) can sweetened condensed milk

½ cup pumpkin puree

1 (8 ounce) package cream cheese, softened

2 teaspoons ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

salt to taste

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

3 caramels

¼ cup chopped pecans

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.

Info | German Cheesecake Recipe With Cream Cheese

prep: 5 mins cook: 10 mins total: 15 mins Servings: 8 Yield: 8 servings

TAG : Swirled Pumpkin And Cream Cheese Cheesecake

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