Cheesecake - Dessert
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Prep 20 mins Cook: 55 mins Additional: 4hrs Total: 5hrs15 mins Servings: 16 Yield: 16 servings, one slice each
Pumpkin Swirl Cheesecake
25 NABISCO Ginger Snaps finely crushed
½ cup finely chopped PLANTERS Pecans
¼ cup butter melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese softened
1 cup sugar divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground cloves
Dessert Step 1 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. Step 2 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. Step 3 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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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