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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ezimmerman08

posted:12/4/2009

I usually use the double layer pumpkin cheesecake recipe on kraft.com but wanted to try something different. Tasted much the same as the other recipe. I was a little worried using the gingersnaps after munching on one while making this...I found them kinda spicy. However, they were fine once the cheesecake was made. Very hard to crush them though! I will probably save the time next time and go back to the other recipe.

Kraftgirl9910

posted:11/30/2009

I made this recipe for my Thanksgiving Dinner and it was FABULOUS! Everyone raved about it. It has been elected to become our tradition to serve every year. Thank you so much! Anita

christine11260908

posted:11/26/2009

even better the 2nd day.

dramos01

posted:11/25/2009

I have made this numerous times for my family and friends at the office. They all agree it's very delicious and look forward to eating it every year for the Holidays.

annabanana129

posted:11/25/2009

This is also my 3rd year making this cheesecake for Thanksgiving! A definite crowd pleaser. I always use a food processor for the crust & I took the advice already posted and lined a cookie sheet with foil to catch any oil that dripped from the spring form pan (thanks!) This year I decided to lighten it up - used FF cream cheese, egg beaters & margarine. We'll see if anyone can tell the difference! I did use real sugar as I've heard that Splenda isn't as baking-friendly. I highly recommend this recipe!

kittiejones

posted:11/25/2009

We all loved this! I dont care for pumpkin at all but this was very tasty. My 3 little girls loved taking turns to crush the cookies. I did add a bit more cinnamon to the pumpkin mixture and also omitted the nuts in the crust and used a bit of brown sugar in it instead. I will be making it again for Thanksgiving dinner and Im sure it will be a big hit.

JKING79

posted:11/23/2009

i would make a graham cracker crust and not what it calls for. it was kind of "bitey".

didichgo

posted:11/22/2009

Hard to find Ginger Snaps and crumbling them for the crust took longer than normal prep time. Worth the effort as everyone raved about them and they were the first dessert gone!!

a cook

posted:11/21/2009

great recipe, so easy to make and very yummy!

trot6006

posted:11/18/2009

This is a great recipie. I first made it for Thanksgiving a few years ago and now it is a standard request every year. I make it in the springform pan, and you do have to bake it much longer than the recipie states, I think I did about 30 minutes longer last year. Also, there is always a syrup-y liquid that seeps out of the bottom of the pan making a big sticky, smokey mess in the oven. I have started putting a pizza pan under the springform which at leasts saves the mess in my oven.