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Pumpkin Swirl Cheesecake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
315 minutes
Delicious fall cheesecake with gingersnap-pecan crust, swirled plain and pumpkin batters for a stunning marble design.
Ingredients:
  • 25 NABISCO Ginger Snaps, finely crushed
  • 0.5 cup finely chopped PLANTERS Pecans
  • 0.25 cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • Dash of ground cloves
Instructions:
  • Preheat your oven to 325 degrees F. Combine ginger snap crumbs, pecans, and butter, then press the mixture firmly onto the bottom and up 1 inch on the sides of a 9-inch springform pan.
  • Using an electric mixer, blend together cream cheese, 3/4 cup of sugar, and vanilla until smooth. Add eggs one at a time on low speed until mixed. Transfer 1-1/2 cups of batter to a small bowl. In the remaining batter, mix in 1/4 cup sugar, pumpkin, and spices. Pour half of the pumpkin batter into the crust and alternate layers with spoonfuls of the reserved plain batter. Swirl a knife through the batters for a marble effect.
  • Bake for 55 minutes, or until the center is nearly set. Allow it to cool completely, then refrigerate for 4 hours or overnight. Slice into 16 pieces and store any leftovers in the refrigerator.

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