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!

Swirled Pumpkin and Cream Cheese Cheesecake


  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup butter, softened
  • 24 large marshmallows
  • 1/2 (14 ounce) can sweetened condensed milk
  • 1/2 cup pumpkin puree
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • salt to taste
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 caramels
  • 1/4 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C).

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.

3 Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marhmallows are melted and mixture is smooth.

4 Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.

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. Refridgerate for 8 hours or until chilled.

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