Swirled Pumpkin and Cream Cheese Cheesecake You Have To Try

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Swirled Pumpkin and Cream Cheese Cheesecake

"I invented this recipe and entered it into a competition held at my college. The texture is light as a cloud, even though it's miles quite wealthy. It is prepared with the convenience of a microwave!"

Ingredients :

1 half of cups gingersnap cookie crumbs
1/four cup butter, softened
24 big marshmallows
half (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (eight ounce) bundle cream cheese, softened
2 teaspoons floor cinnamon
1/four teaspoon floor ginger
1/8 teaspoon ground cloves
salt to flavor
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
three caramels
1/4 cup chopped pecans

Instructions :

Prep : 5M	Cook : 8M	Ready in : 15M

Preheat oven to 350 stages F (one hundred seventy five tiers C).
Prepare the crust by way of combining the cookie crumbs and margarine. Press right into a 9 inch pie plate and bake at 350 tiers F (one hundred seventy five ranges C) for 10 mins.
Prepare the filling in a microwave secure bowl by means of combining the marshmallows, milk and pumpkin. Cook on medium warmness and stir until all marshmallows are melted and combination is clean.
Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in half box whipped topping.
Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and pinnacle with ultimate whipped topping, pecans and any last cookie crumbs. Drizzle closing caramel over top. Refrigerate for eight hours or till chilled.

Notes :

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