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Pumpkin-Swirl Cheesecake

Pumpkin-Swirl Cheesecake recipe
photo by:kraft
When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.
time
prep:
20 min
total:
6 hr 5 min
servings
total:
16 servings
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posted:
12/25/2009
I make this every year for the Holidays. I make one adjustment. I use Splenda instead of Sugar so that it is easier on my husband who is a diabetic. He's going to eat it anyway so if I can save a few carbs for him I try to.
posted:
12/24/2009
I made this for Thanksgiving and my teenage brothers begged for me to make it again for Christmas! The crust is great and it's super easy to make!
posted:
12/18/2009
Love this recipe. It was a different spin on the traditional cheesecake and being holiday season, I decided to make this last year and it was a success. The gingersnaps and pecans make for a nice and unusal crust, even though the Gingersnaps are hard to crush, it is worth the time. Try this recipe out.
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.
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
posted:
11/26/2009
even better the 2nd day.
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.
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!
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.
posted:
11/23/2009
i would make a graham cracker crust and not what it calls for. it was kind of "bitey".
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