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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scarletfeva

posted:4/9/2007

Very good made this for Thanksgiving...thinking about making this spring for fun. Had a hard time making the design...no worries though it was still delish!!

cheyenne1108

posted:4/7/2007

I have made this cheesecake a few times and it is always a big hit!! Everyone thought I had bought it and wanted to know where I bought it at. Now I have people asking me to make them one for various holidays. Thanks Kraft!

a cook

posted:3/27/2007

This is a must-have for Thanksgiving at my house. We have a big family so I bake at least 5, and everyone loves it. I've also tried it with a graham cracker crust, and it's always delicious!

a cook

posted:3/11/2007

I've made this several times. Comes out perfect every time and even looks beautiful on the table.

rhetzler05

posted:3/7/2007

This recipe is amazing...I first saw it in the Fall edition of the Food and Family Magazine. I made it for Thanksgiving along with my two traditional pumpkin pies...no one ate my pies...everyone wanted the cheesecake! I've been informed by my family that, from now on, I will be making it every Thanksgiving!

a cook

posted:3/7/2007

Not as fluffy as other cheesecakes. Messy to bake. Took longer to bake than recipe said.

nc070764

posted:2/13/2007

My family makes me make this cheesecake every year at Thanksgiving & Christmas. I have been making it the past 4/5 years. That is how much of a hit it is at our house.

Spikeem2me

posted:2/6/2007

I made this for a women's Bunco group! They all loved it. I went out an bought a $20 spring pan just to make this dish. Very yummy! I would definately make this again. Cookies very hard to grind even in a blender I had lots of trouble getting them the consistancy that I needed. Maybe a food processor would work better but I did not have one. If you can already get them ground up I would recommend going that route.

gehl

posted:1/29/2007

Good in the fall. Crust Superb

jdybg

posted:1/23/2007

I have been making baked cheesecakes for years. This is the best by far. I made it for Thanksgiving and then again to take to work. I even mailed the recipe to the medical assistant at my doctor's. I will probably never make a pumpkin pie again!