Pumpkin Swirl Cheesecake

photo by:kraft

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

time

prep:

20 min

total:

5 hr 15 min

servings

total:

16 servings, one slice each

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what you need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2

cup finely chopped PLANTERS Pecans

1/4

cup (1/2 stick) butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar, divided

tsp. vanilla

eggs

cup canned pumpkin

tsp. ground cinnamon

1/4

tsp. ground nutmeg

Dash ground cloves

Make It

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.

Kraft Kitchens Tips

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.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and 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.

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babajoanne

posted:11/18/2009

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!!

a cook

posted:10/21/2009

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

a cook

posted:10/19/2009

This just wasn't was good as I wanted it to be.

ehkapryor

posted:9/25/2009

This recipe is a huge hit with my family. I did add more crust to the recipe than it calls for. This will definitely be a recipe repeated numerous times in my kitchen!

jenng315

posted:4/14/2009

LOVE this cheesecake. It's always the best part of turkey day. If you double the recipe you can get three full graham pies shells. We go to two dinners and keep one for us.

USMarinelovr

posted:11/6/2007

I have made this several times and it has always been a huge success. Everyone looks forward to this during the holidays

dentaldiva2378

posted:4/7/2007

I made this using chocolate graham crackers. It gave it a nice twist.

pink1210

posted:1/28/2007

needed more pumpkin crust was a bit overwhelming so i added some crushed NILLA wafers

Katie11061

posted:12/4/2006

I made this for Thanksgiving. It's perfect for people who don't like a very strong pumpkin taste.