Pumpkin Swirl Cheesecake
Description
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Ingredients
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25 NABISCO Ginger Snaps, finely crushed
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1/2 cup finely chopped PLANTERS Pecans
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1/4 cup butter, melted
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4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
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1 cup sugar, divided
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1 teaspoon vanilla
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4 eggs
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1 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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Dash of ground cloves
Directions
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.
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.
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.