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Pumpkin-Swirl Cheesecake

 Pumpkin-Swirl Cheesecake
Recipe provided by Philadelphia® Cream Cheese
16 Servings6 hr 5 min

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 packages (8 ounces 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

Directions

  • HEAT oven to 325°F.
  • MIX ginger snap crumbs, nuts and butter; press onto bottom of
  • 13x9-inch pan.
  • 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.
  • SPOON half the pumpkin batter into crust; top with spoonfuls of half
  • the plain batter. Repeat layers; swirl gently with knife.
  • BAKE 45 min. or until center is almost set. Cool completely.

2 of 2

Pumpkin-Swirl Cheesecake (continued)

Directions (continued)

  • Refrigerate 4 hours. Yield: 16 servings.
MAKE IT EASY: Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Nutritional Facts: 1 serving equals 360 calories, 26 g fat (14 g saturated fat), 130 mg cholesterol, 330 mg sodium, 25 g carbohydrate, 0 fiber, 6 g protein.