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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
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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!!!
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.
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.
posted:
10/27/2010
In the interest of being healthy(er), I made a couple substitutions: • Old Fashioned, organic ginger snaps • Smart Balance omega-3 butter/oil blend • Neufchatel 1/3 less fat cream cheese • Omega-3 eggs I was nervous when I was preparing these because the cheesecake portion was VERY runny. It was hard for me to swirl the layers because it didn't want to hold the shape. Mine ended up looking more like 3 layers: crust-pumpkin-cheesecake, which still looked very nice. Not only did they look lovely, but they tasted AMAZING! I took them to my office potluck and they vanished off the tray! Everyone LOVED them! I lined my baking pan with foil, so it was the easiest clean up EVER! I'm going to make these again for Thanksgiving and I know they'll be a yearly tradition that everyone looks forward to :)
posted:
10/20/2010
I love this recipe! My family loves both cheesecake & pumpkin pie and this satisfies both cravings! I noticed that a few people mentioned the difficulty in crushing the gingersnaps. The easiest way I've found (if you don't have a food processor) is to put the cookies in a ziplock freezer bag, take out as much air as possible and pound the bag with the flat side of a meat mallet (a hammer works, too), turning or shaking the bag frequently, until the desired consistency is reached. Also, sometimes before serving, I garnish the top with a few cinnamon glazed pecan halves. Bon appetit!
posted:
10/20/2010
Try using a mini electric food chopper for preparing the ginger snaps and nuts...or even the full size food processor.
posted:
10/19/2010
this recipe has long been a family favorite of ours. it is requested year after year, and Thanksgiving isn't the same without it. the gingersnaps are the perfect crust. I now make 2 - one for Thanksgiving day, and one for the day after to go with leftovers! :)
posted:
10/14/2010
I loved the flavor and easy to make loved the taste.
posted:
6/8/2010
Personally I thought the gingersnaps had way to strong of a flavor. and the mix of pumpkin and cream cheese didn't do it for me. But my husband liked it so i guess too each their own.
posted:
1/1/2010
Will make again. I had this as an added dessert to our Thanksgiving dinner. Very good!
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