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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angela8135

posted:11/28/2006

Delicious addition to our Thanksgiving meal this year! I made it with a graham cracker crust, per someone's suggestion. Great idea!!

in_the_pines

posted:11/27/2006

Tasted great, but didn't look so well. I live at high altitude and had to bake it 25 minutes longer. By the time the center was done there were cracks all over the top. Even so no one seemed to mind.

catgirl2000

posted:11/27/2006

I made this for Thanksgiving and everyone loved it. Even the people who didn't like pumpkin pie loved it!

spetre

posted:11/27/2006

this is an awesome recipe! So easy. Don't overbake. A family favorite!

tuxbabe2001

posted:11/26/2006

make sure not too over bake,or cheese cake will crack! my family and friends loved it. i will be making this every holiday.

ideaorbit

posted:11/24/2006

This recipe was a big hit the last 3 years that I have made it for the holidays. I don't bake often but got such a great response from this one that I make it every year now (by request). The first time I made this recipe I didn't have a springform pan, but made it with regular pie pans instead. Yes, it is possible. I did have extra ingredients left over but with a little figuring one could actually make two smaller pies using regular pie tins. Excellent recipe!

margaret_l_l

posted:11/24/2006

I made this for Thanksgiving because I'm not a huge fan of traditional pumpkin pie. I loved it. It was not only delicious, but beautiful. I was a little hesitant to make it with the ginger snap crust, but it was excellent. My mother-in-law couldn't stop talking about it, and what a great cook I am. Thanks kraftfoods! You're tops!

Cookinan

posted:11/23/2006

It was a total hit for all at Thanksgiving Dinner. Those who love pumpkin pie as well as those who love cheesecake. *Hint for those who had a cracked top: 5 minutes before completed cooking time, turn off oven and leave in oven for additional 20 minutes. Then remove from oven and cool on rack for 30 minutes, then refrigerate overnight.

a cook

posted:11/23/2006

This was a big hit at Thanksgiving dinner. Great recipe, great Cheesecake!

Glen Rock Colleen

posted:11/23/2006

Mine cracked too. My suggestion is to decorate with a layer of fresh whipped cream/topping. You can also shave a little chocolate in the middle.