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 time20 min
Total time6hr 5min
ServingsMakes 16 servings.
Ingredients
- 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- ½ cup finely chopped pecans
- ¼ 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
- ¼ 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-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. - Make it Easy
Line 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 Pan
To 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.
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Nutrition InformationNutrition 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 |
