Swirled Pumpkin and Cream Cheese Cheesecake

I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 509 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ¼ cup chopped pecans
• ¼ teaspoon ground ginger
• 1 (8 ounce) package cream cheese, softened
• ⅛ teaspoon ground cloves
• ¼ cup butter, softened
• 1 (8 ounce) container frozen whipped topping, thawed
• salt to taste
• ½ (14 ounce) can sweetened condensed milk
• 1 ½ cups gingersnap cookie crumbs
• ½ cup pumpkin puree
• 24 large marshmallows
• 3 caramels

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.

Step 3

Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.

Step 4

Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.

Step 5

Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.