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    You are in: Home / Recipes / Philly Pumpkin Swirl Cheesecake Recipe
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    Philly Pumpkin Swirl Cheesecake

    Philly Pumpkin Swirl Cheesecake. Photo by Chef #639091

    1/1 Photo of Philly Pumpkin Swirl Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Chef #486290 (KATFLU)'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      PREHEAT oven to 325°F.
    2. 2
      Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
    3. 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. 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. 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.

    Ratings & Reviews:

    • on March 26, 2013

      55

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Philly Pumpkin Swirl Cheesecake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 359.3
     
    Calories from Fat 241
    67%
    Total Fat 26.8 g
    41%
    Saturated Fat 13.6 g
    68%
    Cholesterol 116.6 mg
    38%
    Sodium 323.5 mg
    13%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 17.2 g
    68%
    Protein 6.0 g
    12%

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