Pumpkin-Swirl Cheesecake
Prep
15-30 mins
Total
6 HRS 5 MIN
Servings
16 Servings
Celebrate the beginning of fall with a delicious Pumpkin-Swirl Cheesecake recipe. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season and keep your spirits high. Watch this video to see how you can make your own beautiful cheesecake bars at home!
Ingredients
18
ginger crisp cookies (1 sleeve), finely crushed (about 2 cups)
1/4
cup
finely chopped pecans
1/4
cup
butter, melted
3
pkg
(250 g each) Philadelphia Brick Cream Cheese, softened
3/4
cup
sugar, divided
1
tsp
vanilla
3
eggs
1
cup
canned pumpkin
1
tsp
ground cinnamon
1/4
tsp
ground nutmeg
-
dash
ground cloves
Philadelphia
Original Brick Cream Cheese
Instructions
Step 1
Heat oven to 325°F.
Step 2
Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Step 3
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
Step 4
Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Step 5
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
