Pumpkin-Swirl Cheesecake

(517)

rate it now!

you may also enjoy

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

PHILADELPHIA Classic Cheesecake

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:11/29/2002

The recipe does take some time, and some baking experience. But the result is of the highest quality. I cut the total sugar amount by 1/4 cup, and used Neufchatel for one of the 8oz. creamcheeses. A couple extra spoons of pumpkin didn't hurt either. This is a dessert of high-end restaraunt quality. I'm making another tomorrow.

daisy522

posted:11/28/2002

This was definitely something I wouldn't recommend making. I made it for thanksgiving and it was far from a crowd pleaser!

a cook

posted:11/28/2002

It was awesome.It took me a little long to make because I'm not and expert on pie making. It took me about 1hr 30mins to fix it...... But in the end it was worth it.

a cook

posted:11/27/2002

This came as a challenge for me as my first ever cheesecake. I found it easy to make and as I could not find ground cloves I substituted pumpkin pie spice instead and it came out just as good if not better for giving it that real pumpkin pie taste.

a cook

posted:11/27/2002

made it for a party, made it the next day for another party. Then, again for a friend to take to a party! Every time it was all gone!

a cook

posted:11/26/2002

I have made two of this for different get - toghers. they were awesome, everybody loved it.

a cook

posted:11/24/2002

pumpkin pie wonderful cheesecake delicious put them together heaven i am in love with this recipe it is fast fun and easy and everyone loves it

mtw