The folks over at KRAFT took a great thing and made it even better. Now you can enjoy all the taste of pumpkin cheesecake using this innovative recipe. Just slice these cheesecake squares and take them to your destination of choice. No matter the location or occasion, this Pumpkin-Swirl Cheesecake is ready to go!
Prep Time: 20 min
Total Time: 5 hr 35 min
Makes: 16 servings
Nutritional Information
Ingredients
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Instructions
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13×9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
by Demetrice, on February 28 2010 @ 3:41 pm
Another good receipe to try (for those not fond of pumpkin) is using sweet potatoes. I make a sweet potato cheesecake for the holidays and its a must have. I use the original recipe for philly’s cheesecake and the recipe for sweet potato pie. I then pour the mixtures separately (sweet potato then cheesecake mix)over graham cracker crust.