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Pumpkin Swirl Cheesecake

Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.

Prep time

20 min

Total time

6 hr 5 min

Servings

Makes 16 servings.

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    Ingredients
    • 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
    • 1/2 cup finely chopped pecans
    • 1/4 cup butter, melted
    • 4 pkg. (8 oz. each) brick 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
Preparation
  • Heat oven to 325°F
  • Mix crumbs, nuts and butter; press onto bottom of 13x9-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.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Make it EasyLine pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

How to Prepare Cheesecake in Springform PanTo bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set.

50339
Amount per serving Calories 360
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Cholesterol 135mg
Sodium 330mg
Carbohydrate 25g
Dietary Fiber 1g
Total Sugars 19g
Protein 6g
Vitamin A 60% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 6% DV

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