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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nurs_mom

posted:11/25/2008

I started making this recipe 5 years ago when my husband and I cooked our first Thanksgiving dinner in our home. I now have to make 2 for Thanksgiving and 2 for Christmas. I will be making this for many years to come. Everyone loves it!

tracybeal

posted:11/22/2008

Just love this cheesecake. It gets better and better every time I make it!

tiffanyjoscelyn

posted:11/20/2008

Everybody loves it! I make it for both Thanksgiving and Christmas

wmsato

posted:11/20/2008

I love this recipe! It's the first time I made cheesecake and it was a hit. I will be making it again and again.

MomIsTheCookHere

posted:11/19/2008

This cheesecake is GREAT! Only I used graham crackers but is very easy to make. My husband loved it!

a cook

posted:11/16/2008

I made this cheesecake for Thanksgiving last year and everyone thought I bought it because it was SO good! It looks beautiful and tastes incredible! I will make this every year for Thanksgiving now as I prefer this to traditional pumpkin pie! By the way, I recently bought a pumpkin cheesecake from a VERY well-known cheesecake company just to see how it compared, and it tasted exactly the same as this recipe. Definitely try this - you won't be disappointed!

wilmajohn

posted:11/15/2008

Oringally found this receipe in magazine and made last year everyone just loved it the swirls made it looked so professional and I was so proud. Have shared with friends and family and they also have enjoyed. Was in a panic as could not find the magazine then remembered could get on line. Taste great - try it.

Jhurban

posted:11/8/2008

Very tasty recipe, it was just like a rich pumpkin pie! I will make this again!

a cook

posted:10/31/2008

I made this for work and everyone loved it! Someone even said it was better than cheesecake from the Cheesecake Factory! I will definitely make this again.

jrita0521

posted:10/28/2008

Not the easiest cheesecake I've ever made, but certainly the best!!!!!