Pumpkin-Swirl Cheesecake Recipe

Name: Pumpkin-Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups); 1/2 cup finely chopped PLANTERS Pecans; 1/4 cup butter, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar, divided; 1 teaspoon vanilla; 4 eggs; 1 cup canned pumpkin; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Dash ground cloves

Servings: persons

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash ground cloves

1
HEAT oven to 325u00b0F
2
MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
3
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
4
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
5
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
6
kraft kitchens tipsSIZE-WISESweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.MAKE IT EASYLine 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 PREPARE CHEESECAKE IN SPRINGFORM PANTo bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake 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 4 hours.

1723

kcal

Calories

106

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups), 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup butter, melted, 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, and more.

Yes, Pumpkin-Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Swirl Cheesecake

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