Swirled Pumpkin and Cream Cheese Cheesecake Recipe
- 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
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: 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.
step 4: Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
step 5: 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.