Pumpkin-Swirl Cheesecake

photo 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

nutmegflrt

posted:12/24/2008

I made this for my husband for thanksgiving and he was in awe. It looked amazing and tasted great! Definitely making again

chicalocacrazy

posted:12/23/2008

Everyone LOVES this cheesecake. It is especially nice for Thanksgiving and Christmas parties. I am always being asked for this recipe!!

a cook

posted:11/30/2008

My family loved this cheesecake. It was very easy to make.

Monika38

posted:11/30/2008

I don't even know what it tastes like because everyone ate it before I could get to it. It turned out beautiful except for the cracks and I followed everything to the T.

RoLo822

posted:11/29/2008

I made this for Thanksgiving this year & was so looking forward to a great dessert. I followed the recipe exactly & even used a pan of water in the oven to try and avoid cracking. Unfortunately, my cheesecake developed a huge crack while cooling and also my crust never firmed up. Maybe the recipe calls for too much butter, because mine was very oily and soggy. I'd like to try this recipe again because the flavor was good, I was just very disappointed with the presentation. Any tips for a better result next time?

a cook

posted:11/29/2008

I love this cheescake. Mine cracked last year and what I did this year is place a oven safe pot of water on the rack underneath the cheesecake, and I make sure that after the the buzzer goes off that I check it if you wiggle it a bit and notice that it is firm everywhere but right in the center it's done. I made two this year and I had people calling me with compliments.

Bridgeebabee

posted:11/27/2008

I've made this three years in a row, and it's always a favorite!

dittosaur

posted:11/26/2008

This recipe has a great combination of flavors. One of my favorite parts is the ginger snap cookie crust with nuts; it really sets everything else off. Perfect idea for if you want a creamy cheesecake with a nice spice to it.

a cook

posted:11/26/2008

I have been making this recipe for many years. Absolutely the best pumpkin cheesecake to be made or bought. The crust really makes it special and it looks and tastes incredible. Am asked to bring this when I am not cooking the Thanksgiving or Christmas holiday--now a family tradition.

rsusan98

posted:11/25/2008

This cheesecake is great in taste, but I can not keep it from cracking, I have baked it twice now and both times it cracked really bad, even though the second time I only cooked it 50 minutes any suggestions?