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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pennyp45

posted:2/5/2013

This was my first attempt at making cheesecake. It was easy to do and it was delicious. I cut it into squares and froze some pieces and it was just as good after defrosting. I will definitely make this again.

Alma650840

posted:11/21/2012

It was all going well until i was ready to pull it out of the oven,it was cracked!!!! Why does this happen??!!

a cook

posted:11/17/2012

The cheesecake was perfect! The crust not as much. Would make it again but with graham cracker or chocolate crust.

a cook

posted:11/17/2012

I make this every year for thanksgiving, everyone loves it!

lindaelmerick

posted:10/21/2012

This cheesecake was delicious but baking it for one hour at 325 degrees is not long enough. I had to bake mine for one hour and 25 minutes. It was to runny to just bake the recommended one hour. It's very pretty and great for the holidays.

cnrobertson

posted:10/10/2012

I made this several times last year between Halloween and Christmas. My family and friends loved these! I will be baking them again this year for the holiday season.

trmesser

posted:7/31/2012

My wife doesn't like cheesecake, but she loved this. It's a keeper.

a cook

posted:12/30/2011

Family and friends LOVED this recipe during the holidays. Easy to prepare, awesome rating by everyone who had this cheesecake.

a cook

posted:11/19/2011

Very delicious.

a cook

posted:9/20/2011

I first made this recipe a few years ago when it was in a Food & Family magazine and I make it in a springform pan. It is still my daughter's favorite cheesecake. With fall just around the corner she has already requested it again!