All Recipes

Pumpkin-Swirl Cheesecake

Prep

15-30 mins

Total

6 HRS 5 MIN

Servings

16 Servings

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.

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