Swirly Pumpkin Cheesecake Squares

Posted on

I think this recipe came from a Fall 2009 issue of Food/Family put out by Kraft Foods.  But!, if you google “pumpkin-swirl cheesecake”, I think you’ll come up with over 200,000 websites.  In case that isn’t enough, I’ll post the recipe I ‘modified’ for these.

Here’s an extra note that will mean nothing to anyone else but me:  “The little plate shown above is part of a dinnerware set that my mother bought for my older sister’s wedding dinner in July of 1950–  therefore, it is special… to ME!”   (This older sister and her husband will be celebrating their 63rd wedding anniversary in July!)


  • One “greased or sprayed” 9×13-inch baking pan or dish (I used glass)
  • 2 cups fine graham cracker crumbs (about one and one-half wrapped sleeves?).
  • 2 Tablespoons sugar
  • 5 tablespoons melted butter
  • One pinch of salt IF you use UNsalted butter; add NO salt if you use salted butter.


  • Preheat panggangan to 350-degrees.
  • Crush graham crackers into crumbs, or put into food processor until you have 2 cups of finely ‘crumbed’ crackers.
  • Add sugar, mix in.
  • Add melted butter and mix well (with a utensil, OR fingers).
  • Add salt ONLY IF you used UNsalted butter.
  • Dump this mixture into prepared pan/dish.  Using the flat bottom of a glass, gently pack down into an even layer.
  • Bake for exactly 10 minutes.  Remove from oven, and let cool for about 10 minutes.
  • While the crust is baking/cooling, prepare the cheesecake part.


  • 4 of 8 oz. packages of Philadelphia Cream Cheese, softened.
  • 1 cup sugar, divided into 3/4 cup and 1/4 cup portions.
  • 1 tsp. vanilla
  • 4 eggs (large)
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash (about 1/8 teaspoon?) ground cloves
  • Reduce panggangan temperature to 325-degrees.
  • Beat cream cheese until very smooth (I use my food processor for this).
  • Add just 3/4 cup of the sugar, and the vanilla to the cream cheese.
  • Add eggs, ONE at a time, beating after each just until smoothly blended.
  • Remove 1 and 1/2 cups of this batter and set aside.
  • Stir remaining 1/4 cup sugar, canned pumpkin and spices into the remaining batter.
  • Spoon half the pumpkin batter onto slightly cooled crust; top with spoonfuls of just HALF the plain batter.  Repeat layers one more time. (You’ll end up with layers of pumpkin batter, spooned on plain batter, pumpkin batter and then finishing with spoonfuls of plain batter.)
  • By gently moving a thin knife (or thin dowel) through the batter, you’ll create the ‘SWIRLS’– like this…


  • Bake for 45 minutes, or until center is ALMOST set.  Cool completely.  Refrigerate for at least 4 hours before cutting.  Coming out of the oven, mine looked like this…


I made this yesterday afternoon, cooled it on the counter, then covered it with Saran Wrap and refrigerated it overnight.  This was so easy to cut into these squares this morning…
Below:  Because I wanted to share these with several friends, I put four squares into each of the little storage containers shown below.  Just before covering them, I drizzled some caramel ice cream topping over them…
IF you make these, I hope you LIKE them!

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *