Philly Pumpkin Swirl Cheesecake

Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.

Ingredients Nutrition

Directions

  1. PREHEAT oven to 325°F.
  2. Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  3. BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
  4. Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
  5. BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Most Helpful

5 5

This is the BEST cheesecake recipe I have ever had! And I have made alot of cheesecakes! I like how it is swirled and not all pumpkin..Delicious, amazingly good, crowd pleaser...never have any left. I have made this about 5 times with great results each time! Thanks for posting :)