Pumpkin Swirl Cheesecake

Prep Time:

20 min

Total Time:

5 hr 35 min

Makes:

16 servings

What You Need!

25 NABISCO Ginger Snaps, 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

Make It!

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well 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 with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

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.

How to Prepare Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set.

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Rated

by trot6006 on 11/18/2009
" This is a great recipie. I first made it for Thanksgiving a few years ago and now it is a standard request every year. I make it in the springform pan, and you do have to bake it much longer than the recipie states, I think I did about 30 minutes longer last year. Also, there is always a syrup-y liquid that seeps out of the bottom of the pan making a big sticky, smokey mess in the oven. I have started putting a pizza pan under the springform which at leasts saves the mess in my oven."