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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake recipe
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

what you need

25
 gingersnaps, finely crushed (about 1-1/2 cups)
1/2
cup  finely chopped PLANTERS Pecans
1/4
cup  (1/2 stick) 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

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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