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Pumpkin-Swirl Cheesecake

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video 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:
11/28/2006
DELICIOUS!! The cookies were a bit hard to crush, but all in all, very easy to put together! I will make this again!
posted:
11/28/2006
I had many, many requests for this recipe. I added a little bit of pumpkin pie spice along with the spices listed. This made it very flavorful. Delicious and easy. I would suggest using a water bath to avoid cracking so you can get the swirl effect shown.
posted:
11/28/2006
I already have requests to make this next year! It was FANTASTIC! I used 1/2 graham crackers and 1/2 ginger snaps for the crust instead of all ginger snaps. I also used pumpkin pie spice in lieu of the other spices.
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!!
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.
posted:
11/27/2006
I made this for Thanksgiving and everyone loved it. Even the people who didn't like pumpkin pie loved it!
posted:
11/27/2006
this is an awesome recipe! So easy. Don't overbake. A family favorite!
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.
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!
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!
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