Pumpkin Swirl Cheesecake-THM S


Pumpkin Swirl Cheesecake -THM S

Pumpkin Swirl Cheesecake -THM S

This cheesecake will definitely be on my holiday menu! I came up with this recipe recently for a women's conference and was very pleased with how it turned out. The fact that I'm planning on making it again tells you just how much we loved it. You see, I'm beginning to realize just how, well...unique I really am! One of my teenage daughters corrected me recently when I said how much I enjoy baking. She said, "No, mom, it's more that you enjoy CREATING desserts rather than baking them! That's why you seldom make the same dessert more than once. You're always thinking of other ones you can create." She really hit the nail on the head! That's me! Strange or unique?? I much prefer the description of unique! =)

If you're looking for a scrumptious and easy pumpkin dessert, you may enjoy this one! It looks quite impressive so it's a perfect one to make for the upcoming holidays. Since you can easily freeze it ahead of time, it's perfect to make before the last minute holiday rush.

I hope you'll enjoy it as much as we do. ~Cindy


  • 2 C. Blanched almond flour
  • 1/4-1/2 C. Powdered sweetener of choice (I use a homemade truvia blend.)
  • 1 t. Cinnamon
  • 6 T. Melted butter
  • 1 t. Molasses
  • 1/2 t. Pumpkin pie spice
  • 1/4 t. sea salt
    Pumpkin Filling:
  • 4 (8 oz.) Softened cream cheese
  • 1 (15 oz.) Pumpkin
  • 3/4-1 C. Powdered trivia or sweetener of choice
  • 1/2 t. Sea salt
  • 1/2 t. Pumpkin pie spice
  • 1 t. Ground cinnamon
  • 1 t. Ground cloves
  • 4 Eggs (Slightly beaten in a separate bowl.)


    Crust Instructions:
  1. Wrap a 9 inch spring form pan with several pieces of foil to prevent water from getting into the pan. Grease bottom and sides of pan. Melt the butter, then add the molasses. Mix with the rest of the ingredients and lightly press into the pan. Bake at 350 degrees for 7-10 min. Cool.
    Filling Instructions:
  1. Beat cream cheese until smooth. Add the powdered sweetener and mix well. Gently add the eggs with spatula until just combined.
  2. In a separate bowl, mix the pumpkin and spices until well combined. Remove 2 C. of the cream cheese part and mix it with the pumpkin mixture. Now remove 3/4 C. of this pumpkin mixture and set it aside.
  3. Pour remaining pumpkin filling (NOT the 3/4 C.) over the crust. Top it with the remaining plain filling. Cut through it with a knife to swirl. Drop the reserved 3/4 C. pumpkin filling by spoonfuls over the the cheesecake. Cut through with a knife to swirl.
  4. Bake in a water bath at 325 degrees for approximately 50 min. or until not quite set. Center should still appear a bit jiggly. Cool completely and then refrigerate. I like to remove mine from the fridge at least 30 min. before eating. This also freezes very well for several weeks.


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2 Responses

  1. Amy K says:

    For the crust, can you use the thm baking blend?

  2. Cindy Mullett says:

    Hi Amy!
    I think the baking blend should work, but can’t guarantee it. I don’t know how it will affect the flavor or consistency. I’d try it though and adjust the flavoring accordingly. It should be a crumbly consistency similar to a graham cracker crust. You could even mix a half batch just to try it ahead of time. If it’s crumbly and tastes okay, it should work great. ~Cindy

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