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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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 egg s
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • dash ground cloves

Nutrition facts

Recipe Tips

1

Heat oven to 325°F

2

Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

3

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.

4

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

5

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.