Comida Kraft
Recipe Box

Pumpkin-Swirl Cheesecake

No referer *
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.

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What You Need

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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

Pumpkin-Swirl Cheesecake is rated 4.7272727272727275 out of 5 by 11.
  • 2016-07-28T10:07CST
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  • clientName_khcrm
Rated 5 out of 5 by from This was my first attempt at making cheesecake. This was my first attempt at making cheesecake. It was easy to do and it was delicious. I cut it into squares and froze some pieces and it was just as good after defrosting. I will definitely make this again.
Date published: 2013-02-05
Rated 5 out of 5 by from I've made this several times, it's the go to comfort food of desserts. I've made this several times, it's the go to comfort food of desserts. My only complaint the first time I made this was the crust. The gingersnaps were just too much for me and my family so I now make it with cinnamon flavored graham crackers and skip the pecans all together. Excellent for Thanksgiving or any heck, for us pumpkin lovers..any time of the year!! Off to my kitchen to make another! :)
Date published: 2013-08-07
Rated 5 out of 5 by from This cheesecake was delicious but baking it for one hour at 325 degrees is not long enough. This cheesecake was delicious but baking it for one hour at 325 degrees is not long enough. I had to bake mine for one hour and 25 minutes. It was to runny to just bake the recommended one hour. It's very pretty and great for the holidays.
Date published: 2012-10-22
Rated 5 out of 5 by from I've made this recipe for years but just in a lil different way and it's one of those that's asked... I've made this recipe for years but just in a lil different way and it's one of those that's asked for over and over to many family functions. I hope you enjoy it as much as we all have. Happy Baking
Date published: 2013-11-25
Rated 5 out of 5 by from Family and friends LOVED this recipe during the holidays. Family and friends LOVED this recipe during the holidays. Easy to prepare, awesome rating by everyone who had this cheesecake.
Date published: 2011-12-30
Rated 4 out of 5 by from The cheesecake was perfect! The cheesecake was perfect! The crust not as much. Would make it again but with graham cracker or chocolate crust.
Date published: 2012-11-18
Rated 3 out of 5 by from It was all going well until i was ready to pull it out of the oven,it was cracked! It was all going well until i was ready to pull it out of the oven,it was cracked!!!! Why does this happen??!!
Date published: 2012-11-22
Rated 5 out of 5 by from My wife doesn't like cheesecake, but she loved this. My wife doesn't like cheesecake, but she loved this. It's a keeper.
Date published: 2012-07-31
  • 2016-07-28T10:07CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_9
  • loc_en_US, sid_50339, PRD, sort_relevancy
  • clientName_khcrm

K:11147v1:50339

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