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Pumpkin Swirl Cheesecake

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Pumpkin Swirl Cheesecake recipe
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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Maxwell House Drops of Good

What You Need

25
 NABISCO Ginger Snaps, 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
Enjoy serving Maxwell House coffee with this delicious recipe.

Make It

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well 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 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.
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