KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
10/21/2009
Absolutly wonderful, heavenly. I tried it with half vanilla wafers and half ginger snaps due to strong flavor of ginger snaps. I loved it.
posted:
10/12/2009
Incredible flavor. Huge hit with everyone in the family! Tastes just like my time consuming baked pumpkin cheesecake, but less work and all of the flavor! So good!
posted:
10/12/2009
I used Egg Beaters and fat free cream cheese and the result was great. Everyone loved them and asked for the recipe. I also used vanilla wafers for the crust.
posted:
9/30/2009
i made this cheesecake on sunday, i was iffy about only a cup of pumpkin if that was going to be good and it still have the flavor, i also was iffy about baking the crust first, but i did to the directions and it came out perfect...the only thing i will do differently next time the swirl part not use so much of the plain cream cheese, it baked for an hr and i took it out and let it set and cool down and the refridged it, and i took it to work and everyone loved it! i did this in a springform pan a 9 " which i think is the best way to do this...doing in a 13'9 pan i think it may come out different but i have not tried it like that but i will and let you guys know the outcome!
posted:
9/23/2009
While the flavor of this recipe is good, the texture is not. My crust was perfect, but the dessert itself was dificult to cut. The squares became quite gooey once cutting. I refridgerated it overnight, and cooked it an extra 10 minutes, so it was firm and cool, but was extremely difficult to cut. While I would make this again for the flavor alone, I will probably try and tweak it a little.
posted:
9/21/2009
I love pumpkin so I think the next time I make it I'm not going to do the swirl. I did not like the pecans in the crust, would use more gingersnaps next time!
posted:
9/19/2009
I used Nilla Wafers and cashews for the crust because I needed to use them up and the crust was very nutty. Took this dish to church and everyone raved. The swirls were very impressive but so easy! Really should be cold to cut well.
posted:
9/19/2009
This was a big hit on birthday treat day!
posted:
9/14/2009
I made this cheesecake about two weeks ago for 10 dinner guests. I normally don't eat pumpkin but with just one cup, it wasn't too much and I had no problem enjoying it. I thought it was delicious as did everyone else. Unlike the previous comment, I used a 9 x 13 pan and mine looked just like the recipe pictured. I will make it again and again and have already passed it on to several friends!
posted:
9/10/2009
This recipe makes a lot and the bars are really thick, unlike what the picture shows--they are probably twice that thick. Next time I make them I will probably only use 3 pkgs. of cream cheese instead of 4 and cut the pumpkin to about 3/4 cup. Cut them into small squares as they are very rich!
K:11147v1:50339
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email