Comida Kraft
Recipe Box

Pumpkin-Swirl Cheesecake

No referer *
Pumpkin-Swirl Cheesecake is rated 4.659033078880407 out of 5 by 393.
Prep Time
20
min.
Total Time
6
hr.
5
min.
Servings

16 servings

When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Combine 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 on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
  • Pour half the pumpkin batter over 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.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

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 Test Cheesecake Doneness

Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

How to Bake Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the baking 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 cheesecake 4 hours.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 360
Total fat 26g
Saturated fat 14g
Cholesterol 130mg
Sodium 330mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from i made this cheesecake on sunday, i was iffy about only a cup of pumpkin if that was going to be... i made this cheesecake on sunday, i was iffy about only a cup of pumpkin if that was going to be good and it still have the flavor, i also was iffy about baking the crust first, but i did to the directions and it came out perfect...the only thing i will do differently next time the swirl part not use so much of the plain cream cheese, it baked for an hr and i took it out and let it set and cool down and the refridged it, and i took it to work and everyone loved it! i did this in a springform pan a 9 " which i think is the best way to do this...doing in a 13'9 pan i think it may come out different but i have not tried it like that but i will and let you guys know the outcome!
Date published: 2009-09-30
Rated 5 out of 5 by from I made this cheesecake for Thanksgiving, and it was a real success! I made this cheesecake for Thanksgiving, and it was a real success! The crust was incredible with just the right amount of nuts for a nice crunch and the cheesecake was absolutely delicious! I was a little skeptical at first because I had never attempted a marble effect but this came out very nicely and it was very easy! My only suggestion is to use a larger than 9' springform pan as this recipe produces a very tall cheesecake and the result is thinner slices as opposed to thick flat slices where the marbling can really be seen. I will definitely be sharing this recipe with friends! A real crowd-pleaser!
Date published: 2003-10-14
Rated 5 out of 5 by from I love this recipe! 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!
Date published: 2010-10-20
Rated 4 out of 5 by from I always use a water bath when making cheesecake so automatically did it when making this one -- it... I always use a water bath when making cheesecake so automatically did it when making this one -- it was uncracked and creamy. I would make a few changes making this a second time. Use 1/2 graham cracker crumbs and 1/2 ginger snap instead of 100% ginger snap. I would reserve less (maybe 3/4 cup) of the mix for the swirl. I added pumpkin pie spice to the pumpkin mix because it read as being bland and I'm glad I did -- next time I may add more. I served it with fresh whipped cream that I sweetened a bit. Overall a HUGE hit. Just needs a little TLC to make it extraordinary.
Date published: 2006-10-24
Rated 3 out of 5 by from I made this for Thanksgiving this year & was so looking forward to a great dessert. I made this for Thanksgiving this year & was so looking forward to a great dessert. I followed the recipe exactly & even used a pan of water in the oven to try and avoid cracking. Unfortunately, my cheesecake developed a huge crack while cooling and also my crust never firmed up. Maybe the recipe calls for too much butter, because mine was very oily and soggy. I'd like to try this recipe again because the flavor was good, I was just very disappointed with the presentation. Any tips for a better result next time?
Date published: 2008-11-30
Rated 5 out of 5 by from This is also my 3rd year making this cheesecake for Thanksgiving! This is also my 3rd year making this cheesecake for Thanksgiving! A definite crowd pleaser. I always use a food processor for the crust & I took the advice already posted and lined a cookie sheet with foil to catch any oil that dripped from the spring form pan (thanks!) This year I decided to lighten it up - used FF cream cheese, egg beaters & margarine. We'll see if anyone can tell the difference! I did use real sugar as I've heard that Splenda isn't as baking-friendly. I highly recommend this recipe!
Date published: 2009-11-25
Rated 5 out of 5 by from I've made this cheesecake 4 or 5 times now. I've made this cheesecake 4 or 5 times now. It is a favorite of my friends at work. I double the crust recipe so the crust goes all the way up the side of the springform pan (but I usually throw a little bit away). I use a flat-bottom glass to create a more even and flatter crust. A dollop of whipped cream, a few gingersnap crumbs, and some caramel sauce make a great cheesecake SUPERB!!! One more tip: overmixing the eggs may cause your crust to crack so be careful to follow the directions in the recipe.
Date published: 2008-12-12
Rated 5 out of 5 by from In the interest of being healthy(er), I made a couple substitutions: • Old Fashioned, organic... 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 :)
Date published: 2010-10-27
  • 2016-08-25T10:30CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_391
  • loc_en_US, sid_50339, PRD, sort_relevancy
  • clientName_khcrm

K:11147v1:50339

>