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

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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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a cook

posted:1/13/2011

Luscious! I love ginger snaps but wasn't sure about everyone else, so I made a regular graham cracker crust. Next time I may add a little ginger and a bit more of the spices. I found this recipe sweet enough, although some reviewers didn't. My husband says this is a "keeper."

LoraApril

posted:1/9/2011

It was very easy to make. It tastes as great as it looks.

tmathewson

posted:12/21/2010

This one is a huge hit!

agtpoet

posted:12/17/2010

Made this for Thanksgiving,and it was a hit! Had to share the recipe with my sister and several cousins. Will definitely make again. :D

a cook

posted:12/14/2010

FABULOUS!!

a cook

posted:12/13/2010

I make mine in a springform pan with more traditional graham cracker crust. It is a crowd pleaser and always requested at holidays! I've become "famous" for it. If they only knew how easy it was!!

jenakiser

posted:12/7/2010

I made this for a holiday dinner, and I had used just a plain gram cracker crust instead. I also forgot to add the 1/4 cup sugar to the pumpkin part and it still turned out WONDERFUL. It's gone, everyone loved it.

DesnLee

posted:11/28/2010

I came across this recipe in an old Kraft Magazine and wanted to try something new for Thanksgiving this year. THIS was an ABSOLUTE HIT! (even with the kids) Everyone is asking for the recipe and I think it may turn into part of "the tradition"!! Delish!!!

a cook

posted:11/12/2010

Very easy..made this for the Halloween office party and it was a hit. I didn't even get to taste it!! Will definitely make it again, maybe for Thanksgiving.

dadscooktoo

posted:11/12/2010

This is the best recipe.I have to make it every thanksgiving and on my grandsons brithday.He asks me to make insted of a cake.