Pumpkin Swirl Vanilla Bean Cheesecake

Pumpkin Swirl Vanilla Bean Cheesecake

Pumpkin Swirl Vanilla Bean Cheesecake

When fall comes around, we're all about adding pumpkin where and when we can. In the case of our classic vanilla bean cheesecake bar mix, pumpkin as well as our pumpkin pie spice add a fanciful, seasonal swirl for a creamy, perfectly pumpkin cake.

Ingredients
  1. 1 box Vanilla Bean Cheesecake Bar Mix
  2. 1 tablespoon Pumpkin Pie Spice
  3. 1 cup pumpkin purée (not pumpkin pie filling)
Instructions
  1. Preheat the oven to 350°F. Lightly grease a 9" springform pan.
  2. Prepare the cheesecake crust according to package instructions, press the crust into the bottom of the pan and bake for 8 to 10 minutes. Remove the pan from the oven and set aside to cool while you make the filling.
  3. Reduce the oven temperature to 325°F. Wrap the outside of the pan with a double layer of aluminum foil.
  4. Combine the pumpkin pie spice with the pumpkin purée (not pumpkin pie filling), and set aside.
  5. Prepare the vanilla bean cheesecake filling according to package instructions.
  6. Separate about 1/4 of the cheesecake filling into another bowl and stir in the pumpkin mixture until evenly incorporated.
  7. Pour the vanilla filling over the cooled crust then dollop heaping tablespoons of the pumpkin filling on top. Using a sharp knife or toothpick, swirl the two batters together.
  8. Place the pan into a large roasting pan and pour enough hot water into the roasting pan so that it comes halfway up the side of the springform pan.
  9. Bake the cheesecake for 60 to 70 minutes until the edges are set, but the center is still slightly jiggly.
  10. Remove the cake from the oven and roasting pan, remove the foil, and allow the cake to cool to room temperature. Refrigerate the cake for several hours or overnight before serving.

Yield: One 9" cheesecake