WOW! I can’t believe it’s been at least a month since my last recipe post for all of you. My life has been filled with work, CPA studying, traveling, baking, and aspiring to be a real-life workout barbie. There never seem to be enough hours in the day to make it all happen, but have no fear, I have been snapping all of my recent creations, so it’s just a matter of time until they show up on here.
I hope you all had a fabulous holiday. I feel like this fall has been filled with everything pumpkin spice. It was a slight accident that I even purchased the Pumpkin Spice Hershey Kisses, but I luckily since they were buy 2 get 1 free and Christine loves a good deal we can all drool over this cheesecake recipe. Now I know it isn’t the healthiest thing I’ve post lately, but hey, it’s okay to indulge in a treat every once and a while. I hope you stocked up on your seasonal Hershey Kisses because this Pumpkin Swirl Cheesecake is amazing! (If you didn’t, don’t worry, I’m envisioning a Candy Cane Swirl Cheesecake coming very soon!!)
Packaged Graham Cracker Crust: 1
Cream Cheese : 1 8oz package
Reduced Fat Cream Cheese: 1 8oz package
Sugar: 1/2 cup
Vanilla Extract: 1 teaspoon
Pumpkin Spice Hershey Kisses: 40 unwrapped
Almond Milk: 1 tablespoon
Optional: Whipped Cream to top before serving
Preheat your oven to 350 degrees. Beat your cream cheese, sugar and vanilla in large bowl until smooth. Now I used one package of regular cream cheese and then a package of reduced fat. If you’re looking to cut a few calories without losing the taste, give this a try. You don’t need to add all fat-free cream cheese, just make small changes that can help you out.
Then add the eggs, one at a time, beating well after each addition. You will need to set aside 1/4 cup batter for the pumpkin spice layer.
Spread the remaining batter in your graham cracker crust. Of course you could always make your own graham cracker crust, but without a springform pan, this worked just fine for me!
You’ll need 40 unwrapped pumpkin spiced hershey kisses, so get to unwrapping! Once they are unwrapped, place them into a microwave-safe bowl.
Microwave for 30 seconds and then stir. Repeat for 10 seconds after a time, stirring after each time, until the hershey kisses are melted and can be stirred smoothly. Gradually mix in the melted chocolates with the remaining batter you set aside. Slowly blend the milk into your batter. Again, I used almond milk to save some calories and that’s all I drink now. You could always use regular milk if that’s what you have in the fridge!
Drop the batter by teaspoonfuls into the plain batter that’s in your crust. Take a knife and swirl the pumpkin spice for a pretty marbled effect. Apparently, I’m really not the best guestimater when it comes to keeping 1/4 of the batter aside. I had a lot more pumpkin spice batter than regular, so the swirled effect was a little less than what I was looking for. Either way, you know what? It still tastes amazing!! Don’t worry if your swirl looks like mine, I still gobbled it up 🙂
Are you ready to put this pretty cheesecake in the oven?
Put your cheesecake in the oven to bake for 30-35 minutes. When the center of your cheesecake is almost set you can remove it and let it cool completely. You are going to want to then put it in the refrigerator for around 4 hours before serving. The waiting game begins!!
Top with a little whipped cream and get that fork ready. In the spirit on the holidays, you should try your best to share even though you’re not going to want to once you take a bite of this cheesecake 🙂
Did you get your pumpkin fix with this recipe? If you want some more pumpkin recipes look out for a post soon for Pumpkin Swirl Brownies! Until then, check out a healthier recipe to keep you on track after eating all that cheesecake 🙂