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Pumpkin Swirl Cheesecake with Vanilla “Sauce”

It’s officially FALL, YAY!! So excite! So of course that means I’m going to be overloading you with tons of tantalizing treats… you’re welcome.

My first fall treat of the season I’m sharing is this pumpkin swirl cheesecake. I don’t know about you but I can’t have a slice of cheesecake without a topping so I made this ridiculously easy sauce.. kinda by accident. More on that later, ahem… but trust me, it’s freaking amazing!! This is by far the lightest and fluffiest cheesecake I’ve ever had and not overly sweet… perfection!

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

This recipe is adapted from here.

Ingredients

Crust

2 graham cracker sleeves, made into crumbs

1 stick unsalted butter, melted

1/2 tsp ground cinnamon

3 Tbls brown sugar

a pinch of salt

Filling

3 packages cream cheese, softened

11 oz pure pumpkin puree (3/4 of a can)

3 eggs plus 1 egg yolk

1/4 Cup sour cream

1 1/2 Cup sugar

1 tsp pumpkin pie spice

2 Tbls flour

1/2 tsp vanilla bean paste (or extract)

Vanilla “Sauce”

1 small tub of cool whip

1 tsp vanilla bean paste (or extract)

Directions

Crust

Pulverize the graham crackers in a food processor or place in a zip lock bag and beat the u know what out of it until it turns into crumbs 😉 . Mix the crumbs with the remaining ingredients and press into the bottom of a 9 inch spring form pan.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Set this aside until ready to assemble cheesecake.

Filling

Preheat the oven to 350 degrees. Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree. Beat this until thoroughly combined and scoop out about 1/3 of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined. On top of the crumbs, ladle out 5 dollops of the white mixture.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Add the orange mixture on top. Swirl the white on top of the pumpkin.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Then using a toothpick or skewer make figure 8 motions all along the swirl going about an inch down without scraping the crust.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

Place in center of oven and let cook for 1 hour. You know it is done when the center is the slightest bit giggly and the outside edges are firm. Take it out of the oven and let sit on the counter top for 15 minutes. Cover with plastic wrap and place in the fridge for four hours.

Vanilla “Sauce”

Now comes the weird part, the sauce! Take your cool whip tub out of the freezer. With top off microwave it at 10 second intervals, stirring between each time. Do this only a few times until it isn’t frozen anymore but still has a few small lumps. By doing this the cool whip is no longer fluffy and turns into a sauce which yes, was by accident but WOW I really liked it this way! Stir in the vanilla and et voila, finished!

Now, slather your cheesecake with it… allllll over.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

WOW.

Pumpkin Swirl Cheesecake with Vanilla "Sauce" recipe from http://ThisSillyGirlsLife.com #Cheesecake #Pumpkin #FallRecipes #Vanilla

WOW WOW!! Lol, you’ll be saying “wow” too at the first bite! Please please try this, seriously…. it’s amazing!

Pumpkin Swirl Cheesecake with Vanilla “Sauce”
 
 
Ingredients
  • Crust
  • 2 graham cracker sleeves, made into crumbs
  • 1 stick unsalted butter, melted
  • ½ tsp ground cinnamon
  • 3 Tbls brown sugar
  • a pinch of salt
  • Filling
  • 3 packages cream cheese, softened
  • 11 oz pure pumpkin puree (3/4 of a can)
  • 3 eggs plus 1 egg yolk
  • ¼ Cup sour cream
  • 1½ Cup sugar
  • 1 tsp pumpkin pie spice
  • 2 Tbls flour
  • ½ tsp vanilla bean paste (or extract)
  • Vanilla “Sauce”
  • 1 small tub of cool whip
  • 1 tsp vanilla bean paste (or extract)
Instructions
  1. Pulverize the graham crackers in a food processor or place in a zip lock bag and beat the u know what out of it until it turns into crumbs 😉 .
  2. Mix the crumbs with the remaining ingredients and press into the bottom of a 9 inch spring form pan.
  3. Set this aside until ready to assemble cheesecake.
  4. Filling
  5. Preheat the oven to 350 degrees.
  6. Make sure the cream cheese is at room temperature and soft by letting it sit on the counter for a couple hours. Beat this with a hand mixer until fluffy then add the remaining ingredients except for the spice and the pumpkin puree.
  7. Beat this until thoroughly combined and scoop out about ⅓ of the mixture and set aside. Add the pumpkin puree and spice. Mix until combined.
  8. On top of the crumbs, ladle out 5 dollops of the white mixture. Add the orange mixture on top. Swirl the white on top of the pumpkin. Then using a toothpick or skewer make figure 8 motions all along the swirl going about an inch down without scraping the crust.
  9. Place in center of oven and let cook for 1 hour.
  10. You know it is done when the center is the slightest bit giggly and the outside edges are firm. Take it out of the oven and let sit on the counter top for 15 minutes.
  11. Cover with plastic wrap and place in the fridge for four hours.
  12. Vanilla “Sauce”
  13. Now comes the weird part, the sauce! Take your cool whip tub out of the freezer. With top off microwave it at 10 second intervals, stirring between each time.
  14. Do this only a few times until it isn’t frozen anymore but still has a few small lumps.
  15. By doing this the cool whip is no longer fluffy and turns into a sauce which yes, was by accident but WOW I really liked it this way! Stir in the vanilla and et voila, finished!
  16. Now, slather your cheesecake with it… allllll over.

Thanks so much for reading!

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42 Wonderful Comments

  1. avatar
    rachel says:
    September 23, 2013

    oh my gracious girl! This sounds truly delectable! What a perfect fall dish!

    Thank you so much for linking up to Mouthwatering Mondays!

  2. avatar
    Heather says:
    September 23, 2013

    Two of my favorite things cheesecake and pumpkin! Looks delicious.

  3. avatar
    Laura says:
    September 23, 2013

    Oh wow this literally looks amazing!!! It brings together two of my favourite things – Yes Yes yes – have to make this, thanks so much for sharing

    Just popping over from Funday Monday
    Laura x
    http://www.sidestreetstyle.com

  4. avatar
    Cara Kueck says:
    September 24, 2013

    This looks so yummy!! I was going to make a dessert tonight for work tomorrow and this might have to be it! Thanks for sharing!

    Check out my blog at http://www.craftdictator.com!

  5. avatar
    Kat says:
    September 24, 2013

    Dana, this looks outstanding! I love cheesecake and I am getting so ready to use pumpkin, this really hits the spot! I cannot wait to try this out for my next party! Yum!

  6. avatar
    September 25, 2013

    Dana, this looks AMAZING!! Cheesecake totally intimidates me but I can hardly resist the siren call of this recipe. I might just have to give it a try this weekend 🙂

  7. avatar
    September 25, 2013

    How tasty does this look??!! I love the “sauce.” Sometimes easier is just best 🙂 Thanks for linking up to Wake Up Wednesdays!! Recipe is pinned!

  8. avatar
    September 26, 2013

    Yummm. This looks so delicious. I have a ton of pumpkins in the garden just sitting there. I might have to head out and use one of them to make this delicious looking cheesecake. The only thing is that I’ve never heard of vanilla bean paste. Where would you find this at a grocery store? Thanks for sharing!
    With Love,
    Al

    • avatar
      Dana DeVolk says:
      September 26, 2013

      They should have vanilla bean paste at your grocery store, in the spice aisle. Also if you checked specialty stores they will have it there too!

  9. avatar
    Winnie says:
    September 26, 2013

    It’s a very beautiful and most-delicious looking cake!

  10. avatar
    September 26, 2013

    This looks SOOOO good! I love pumpkin cheesecake, in fact it was our wedding cake! I’m saving this for sure! Thanks for sharing!

  11. avatar
    Tamara says:
    September 26, 2013

    My daughter looked over my shoulder at this and asked if we could please buy it. I told her something this good would have to be made, probably by someone other than her Mama.
    Divine. Thanks for linking this up to Ladies Only Blog Share!

  12. avatar
    Amber says:
    September 27, 2013

    Oh my!! I am totally going to pin this for later. Pumpkin cheesecake is my favorite dessert and I have yet to try and make it. I think it might be time!! Thank you so much for sharing!

    If you have time you should totally link this up at our Blog Strut! We would love to have you there!

    Amber

  13. avatar
    Shana Norris says:
    September 27, 2013

    This looks like the perfect Fall cheesecake. Just pinned and Tweeted.

    Stopping by from the What’s Shakin’ link party …

  14. avatar
    September 27, 2013

    That looks amazing! I love anything pumpkin and cheesecake is my fav! Stopping by from pin me 🙂

  15. avatar
    Scarlett says:
    September 27, 2013

    I love pumpkin cheesecake! My sister makes a good one, but I haven’t really seen a recipe that I like..until now. Yours looks pretty easy. I’ll have to try it. Pinned!

  16. avatar
    Angela says:
    September 27, 2013

    I’m drooling! Soooo yummy!! Thanks for linking up to #LOBS!

  17. avatar
    Amber says:
    September 27, 2013

    OMG! Yummy goodness! Coming from the #LOBS!

  18. avatar
    cindy says:
    September 28, 2013

    This cheesecake looks so yummy, I will have to give it a try. 🙂

  19. avatar
    September 28, 2013

    Oh wow, this looks absolutely amazing! I love cheesecake and pumpkin; definitely pinning this! Thanks for sharing the recipe at my link party!

  20. avatar
    Jamie @ Love Bakes Good Cakes says:
    September 28, 2013

    This sounds really good, Dana! This would be really great for Thanksgiving 😉 Thanks for sharing at this week’s All My Bloggy Friends! Enjoy your weekend! 🙂

  21. avatar
    September 29, 2013

    Thanks for sharing with Sweet and Savory Sundays! This looks so decadent! I’m such a sucker for both pumpkin and chesecake and you put it over teh top with that sauce. Double thumbs up on this recipe!

  22. avatar
    Cynthia L says:
    September 29, 2013

    What a great cheesecake recipe. It is so pretty, I don’t think I could eat it — not really! Thank you for linking this to the In and Out of the Kitchen link party. I will be featuring this at the Top 10 Favorites post that goes live on Monday morning.

  23. avatar
    Diane Balch says:
    September 30, 2013

    Just wanted you to know that your recipe is being featured in a pumpkin dessert round up today on Simple Living and Eating. I will be pinning and tweeting it this week.

  24. avatar
    September 30, 2013

    This is awesome! I love the swirls. Perfect fall dessert. Pinned to my pumpkin board.

    Stopping by from Whimsy Wednesday.

  25. Let’s just talk about how much I am dying for a slice of this Cheesecake!!! Then it’s topped off with your cute flag banner!!!

  26. avatar
    October 3, 2013

    Stopping by to let you know your cheesecake is featured on Made in a Day today! Congrats and thanks for linking up!
    Kim

  27. avatar
    Sara Howe says:
    October 3, 2013

    My husband would love me even more if I made this for him! I’m thinking I may have to 😉

  28. avatar
    Jerri says:
    October 3, 2013

    This looks yummy. Thanks for linking up for Friday Favorites. I’m featuring you this week!

  29. avatar
    October 4, 2013

    Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

  30. avatar
    Ali says:
    October 13, 2013

    Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂

  31. avatar
    Joybee says:
    November 28, 2014

    Hey Dana,
    Thanks for sharing this with Great Idea Thursdays link party. I’ve used this recipe in a “Great Ideas for Pumpkin Cheesecake” roundup

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