Home Made Recipes

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake


Unique recipe makes sixteen servings, one slice every Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 25 NABISCO Ginger Snaps, finely crushed

  • half cup finely chopped PLANTERS Pecans

  • 1/four cup butter, melted

  • four (eight ounce) packages PHILADELPHIA Cream Cheese, softened

  • 1 cup sugar, divided

  • 1 teaspoon vanilla

  • four eggs

  • 1 cup canned pumpkin

  • 1 teaspoon floor cinnamon

  • 1/four teaspoon floor nutmeg

  • Sprint of floor cloves

Verify All Add to Buying Listing
  • PREP

    20 minutes

  • COOK

    fifty five minutes


    5 hrs 15 minutes

Pumpkin Swirl Cheesecake


  1. Preheat oven to 325 levels F. Combine ginger snap crumbs, pecans and butter; press firmly onto backside and 1 inch up aspect of 9-inch springform pan.
  2. Beat cream cheese, three/four cup of the sugar and the vanilla with electrical mixer till nicely blended. Add eggs, one by one, mixing on low velocity after every addition simply till blended. Take away 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/four cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; prime with spoonfuls of half of the reserved plain batter. Repeat layers. Reduce via batters with knife a number of occasions for marble impact.
  3. Bake fifty five min. or till middle is nearly set. Cool utterly. Refrigerate four hours or in a single day. Reduce into sixteen slices. Retailer leftover cheesecake in fridge.

Recipe by PHILADELPHIA Cream Cheese

“Gingersnaps and pecans type the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled collectively for a reasonably marbled impact.”

Categories:   Pumpkin Cake