Swirled Pumpkin and Cream Cheese Cheesecake Recipe

Ingredients
<br>- 1 ½ cups gingersnap cookie crumbs
<br>- ¼ cup butter, softened
<br>- 24  large marshmallows
<br>- ½ (14 ounce) can sweetened condensed milk
<br>- ½ cup pumpkin puree
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 2 teaspoons ground cinnamon
<br>- ¼ teaspoon ground ginger
<br>- ⅛ teaspoon ground cloves
<br>- salt to taste
<br>- 1 teaspoon vanilla extract
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br>- 3  caramels
<br>- ¼ cup chopped pecans
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>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.
<br>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.
<br>step 4: Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
<br>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.
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Ingredients
- 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
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.

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