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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Cost $15, save $20

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Crust

    • 25 NABISCO Ginger Snaps, finely crushed
    • ½ cup finely chopped PLANTERS Pecans
    • 🧈 ¼ cup butter, melted

  • Cheesecake Mixture

    • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
    • 🧂 1 cup sugar, divided
    • 1 teaspoon vanilla
    • 🥚 4 eggs
    • 🎃 1 cup canned pumpkin
    • 🌰 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • Dash of ground cloves

STEPS

1

Preheat oven to 325°F. Mix ginger snap crumbs, pecans, and melted butter. Press firmly onto the bottom and 1 inch up the side of a 9-inch springform pan.

2

Beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixer until well blended. Add eggs one at a time, mixing on low speed just until blended. Remove 1-1/2 cups of the batter and place in a small bowl.

3

Stir the remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves into the remaining batter in the bowl. Spoon half of the pumpkin batter into the crust, then top with spoonfuls of half the reserved plain batter. Repeat layers. Use a knife to cut through batters to create a marbled effect.

4

Bake for 55 minutes or until the center is almost set. Cool completely.

5

Refrigerate for 4 hours or overnight. Slice into 16 servings and serve. Store leftovers in the refrigerator.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 6
    Protein
  • 25
    Carbs
  • 25
    Fats

💡 Ensure cream cheese is softened for easier mixing and a smoother batter.Do not open the oven during baking as it can affect the cooking consistency.Cheesecake tastes better when refrigerated overnight as the flavors meld.