All Recipes

Pumpkin Swirl Cheesecake

Prep

15-30 mins

Total

6 HRS 5 MIN

Servings

16 Servings

Enjoy two dessert favourites at once with this delicious twist on cheesecake.

Ingredients

  • 18

    ginger crisp cookies (1 sleeve), finely crushed (about 2 cups)

  • 1/4

    cup

    finely chopped pecans

  • 1/4

    cup

    butter, melted

  • 3

    pkg

    (250 g each) Philadelphia Brick Cream Cheese, softened

  • 3/4

    cup

    sugar, divided

  • 1

    tsp

    vanilla

  • 3

    eggs

  • 1

    cup

    canned pumpkin

  • 1

    tsp

    ground cinnamon

  • 1/4

    tsp

    ground nutmeg

  • -

    dash

    ground cloves

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

  3. Step 3

    Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.

  4. Step 4

    Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

  5. Step 5

    Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

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