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Philadelphia Pumpkin Swirl Cheesecake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 5 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 2 cups finely crushed Nabisco Ginger Snaps
  • 1/2 cup finely chopped Planters Pecans
  • 6 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 1 cup sugar, divided
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash ground cloves
make it
MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.

Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.

BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.

REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.
Notes
Prep: 25 minutes
Average Rating  (1)
Rated  by froggyd2001 on 12/26/2012 I made this cheesecake for Christmas. It was amazing, and everybody loved it!! I will definitely make this again, although next time I will add a little bit more spice to the pumpkin, just because I like more spice!
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