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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake
average rating
average rating (490)
rate/review
prep time
20 min
total time
5 hr 35 min
makes
16 servings
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kraft
recipe by: kraft

What You Need!

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup  finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp.  vanilla
4 eggs
1 cup  canned pumpkin
1 tsp. ground cinnamon
1/4 tsp.  ground nutmeg
Dash ground cloves

Make It!

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Make it Easy
Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
How to Prepare Cheesecake in Springform Pan
To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set.

nutritional information

K:11147v1:50339

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most recent review

"Will make again. I had this as an added dessert to our Thanksgiving dinner. Very good!"
reviewed by: twomoore673
on: 1/1/2010
see all reviews (490)

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