Prep
15-30 mins
Cook
5 HRS 45 MIN
Calories
370
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
Step 1
Heat oven to 325°F.
Step 2
Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Step 3
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
Step 4
Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Step 5
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.