Name: Pumpkin Swirl Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: NABISCO Ginger Snaps, finely crushed - 25; Finely chopped PLANTERS Pecans - ½ cup; Butter, melted - ¼ cup; PHILADELPHIA Cream Cheese, softened - 4 (8 ounce) packages; Sugar, divided - 1 cup; Vanilla - 1 teaspoon; Eggs - 4; Canned pumpkin - 1 cup; Ground cinnamon - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Dash of ground cloves - ¼ teaspoon

Ingredients for - Pumpkin Swirl Cheesecake

1. NABISCO Ginger Snaps, finely crushed 25

2. Finely chopped PLANTERS Pecans ½ cup

3. Butter, melted ¼ cup

4. PHILADELPHIA Cream Cheese, softened 4 (8 ounce) packages

5. Sugar, divided 1 cup

6. Vanilla 1 teaspoon

7. Eggs 4

8. Canned pumpkin 1 cup

9. Ground cinnamon 1 teaspoon

10. Ground nutmeg ¼ teaspoon

11. Dash of ground cloves ¼ teaspoon

How to cook deliciously - Pumpkin Swirl Cheesecake

1 . Stage

Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

2 . Stage

Beat cream cheese, 3/4 cup of the sugar and the 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 of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

3 . Stage

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.