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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.