Recipe from KRAFT Foods
6 hrs 5 mins
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 vanilla
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon gound nutmeg
Dash ground cloves
Heat oven to 325 degrees F
Mix crumbs, nuts, and butter; press onto bottom of 13x9-inch pan.
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.
Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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.
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.
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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