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 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

Servings: persons

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

1
Preheat oven to 325F.
2
Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3
Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended.
4
Add eggs, one at a time, mixing on low speed after each addition just until blended.
5
Remove 1-1/2 cups plain batter; place in small bowl.
6
Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
7
Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter.
8
Repeat layers.
9
Cut through batters with knife several times for marble effect.
10
Bake 55 min.
11
or until center is almost set.
12
Cool completely.
13
Refrigerate 4 hours or overnight.
14
Cut into 16 slices.
15
Store leftover cheesecake in refrigerator.

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 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, 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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