Pumpkin Swirl Cheesecake
Recipe from KRAFT Foods

Pumpkin Swirl Cheesecake

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Servings: 16
Prep Time: 20 mins
Total Time: 6 hrs 5 mins
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    What You Need
    • 25   
      NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
    • 1/2  cup 
      finely chopped PLANTERS Pecans
    • 1/4  cup 
      butter, melted
    • 4  8  ounce packages 
      PHILADELPHIA Cream Cheese, softened
    • 1   cup 
      sugar, divided
    • 1   teaspoon 
    • 4   
    • 1   cup 
      canned pumpkin
    • 1   teaspoon 
      ground cinnamon
    • 1/4  teaspoon 
      gound nutmeg
    •  Dash 
      ground cloves
    Make It

    Heat oven to 325 degrees 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 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
    Kraft Kitchen Tips

    Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
    Kraft Kitchen Tips

    Make it Easy: Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
    Kraft Kitchen Tips

    How to Prepare Cheesecake in Springform Pan: To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 minutes to 1 hour 5 minutes or until center is almost set.
    Nutrition information
    Per Serving: cal. (kcal) 360, Fat, total (g) 27, chol. (mg) 135, sat. fat (g) 15, carb. (g) 25, fiber (g) 1, sugar (g) 19, pro. (g) 6, vit. A (IU) 2915, sodium (mg) 330, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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