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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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What You Need

25
 gingersnaps, finely crushed (about 1-1/2 cups)
1/2
cup  finely chopped PLANTERS Pecans
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar, divided
1
tsp.  vanilla
4
 eggs
1
cup  canned pumpkin
1
tsp.  ground cinnamon
1/4
tsp.  ground nutmeg
Dash  ground cloves

Make It

HEAT oven to 325°F

MIX gingersnap 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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