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Pumpkin Swirl 01

A home-style Pumpkin Swirl 01 made with Honey, Sugar, Reduced Fat Sour Cream, Flour, and Vanilla Extract. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 32
• 1 1/4 cup
• 8 oz
• 3 tbsp
• 1 tsp
• 1/4 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Preheat oven to 325 degrees.

2. 2

   Coat 9" springform pan with nonstick cooking spray.

3. 3

   Transfer crumbs to springform pan, stir in honey.

4. 4

   Press crumbs onto bottom and sides of pan.

5. 5

   Place in freezer while preparing filling.

6. 6

   In bowl with mixer at medium speed beat cream cheese and sugar until smooth.

7. 7

   Beat in sour cream, eggs, whites, flour, vanilla, and salt until smooth and well-combined.

8. 8

   Remove 2 cups batter, set aside.

9. 9

   Beat pumpkin, cinnamon, and nutmeg into remaining batter.

10. 10

    Pour half of pumpkin batter into springform pan. Pour half of vanilla batter, about 1/4 cup at a time, on top of pumpkin batter.

11. 11

    Draw knife through batters to create swirls.

12. 12

    Repeat with remaining pumpkin and vanilla batters and swirl.

13. 13

    Bake 1 hour, 40 minutes or until set near edges and slightly soft in center.

14. 14

    Turn off oven, let cake remain in oven 1 hour.

15. 15

    Cool to room temp on wire rack.

16. 16

    Refrigerate until ready to serve.