Pumpkin Swirl Cheesecake

Name: Pumpkin Swirl Cheesecake
Prep time: 20 min
Total time: 365 min
Yield: 16
Ingredients: 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups); ½ cup pecans; ¼ cup butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar, divided; 1 tsp. vanilla; 4 eggs; 1 cup pumpkin; 1 tsp. ground cinnamon; ¼ tsp. ground nutmeg; dash ground cloves

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:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

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

Directions

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.