Comida Kraft
Recipe Box

Pumpkin Swirl Cheesecake

4.6
(35) 31 Reviews
Prep Time
20
min.
Total Time
5
hr.
15
min.
Servings

16 servings, one slice each

Ginger snaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

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What You Need

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Make It

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  • Preheat oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  • Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
  • Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Bake Cheesecake in 13x9-inch baking pan

Line 13x9-inch baking pan with foil. Prepare as directed, decreasing baking time to 45 min. or until center is almost set.

Servings

  • 16 servings, one slice each

Nutritional Information

Serving Size 16 servings, one slice each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 27g
Saturated fat 15g
Cholesterol 120mg
Sodium 340mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 18g
Protein 6g
   
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

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  • mandyms13 |

  • babajoanne |

    I made this recipe right after I received the issue of Food and Family that it was in. My family loved it and I have passed it on to friends. I will definitely make it again. Delicious!!

  • JChristal |

    Really good the first few days. Kind of tastes like a mixture of pumpkin pie and cheesecake w/ a nutty crust

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