Pumpkin-Swirl Cheesecake

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video by: kraft

Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.

time

prep:

20 min

total:

6 hr 5 min

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2

cup finely chopped PLANTERS Pecans

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar, divided

tsp. vanilla

eggs

cup canned pumpkin

tsp. ground cinnamon

1/4

tsp. ground nutmeg

Dash ground cloves

Make It

HEAT oven to 325°F

MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until 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 gently 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. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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corbetl2

posted:11/13/2009

Took a little longer to bake than recipe called for. Turned out well. Took it to a football tailgate party. Everyone really liked it. Apparantly, it goes ok with beer. I would make this again, but next time I'll throw the cookied in a food processor. They were rather difficult to crush.

a cook

posted:11/12/2009

yum, and I am not the biggest Pumpkin fan...My Grandmother loved it!

tommy5200940

posted:11/6/2009

love pumpkin and cheesecake, I usually make smaller batches (just 2 of us) and this was easy to divide down and make in a loaf pan... if you like it more 'cheesy' just add a little more softened cream cheese... it's so good!!

HelenBack

posted:11/5/2009

Delish!!!!!!!! The only change I made was to add more cinnamon and sugar to the pumpkin filling. Everyone loved it including my picky 7 year old son. It was gone in a flash leaving me with no leftovers. I will definitely be making this one on Thanksgiving. This recipe is a keeper!!

malikahJ

posted:11/4/2009

This really turned out much better than I expected. I tweeked the recipe just a little by using a graham cracker crust instead, adding a little more cinnamon and sugar to the pumpkin filling so it wouldn't taste bland, then I used white chocolate for the swirl. Delicious!

cjc1124

posted:11/2/2009

I thought this turned out great! I made the recipe using the directions for bars. I did have to crush some additional cookies to make more crust. Other than that, I followed the directions exactly.

laurajones41

posted:10/30/2009

I should have listened to the negative comments on this and not made it. The gingersnaps are way overbearing, the taste is very dull and not sweet at all and it takes nearly double the time to cook. People would take one bite and throw the rest of the bar in the trash and I can't say I blame them. I hate wasting money on recipes. If you are skeptical of the negative reviews like I was, you better try this one before taking it anywhere. You won't make it again!

a cook

posted:10/21/2009

Absolutly wonderful, heavenly. I tried it with half vanilla wafers and half ginger snaps due to strong flavor of ginger snaps. I loved it.

Jevrard

posted:10/12/2009

Incredible flavor. Huge hit with everyone in the family! Tastes just like my time consuming baked pumpkin cheesecake, but less work and all of the flavor! So good!

dansan57

posted:10/12/2009

I used Egg Beaters and fat free cream cheese and the result was great. Everyone loved them and asked for the recipe. I also used vanilla wafers for the crust.