Pumpkin Swirl Cheesecake

Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

From Kraft.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
  2. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 2 inches up side of pan.
  3. Beat cream cheese, 3/4 cup of the sugar and vanilla on medium speed until well blended.
  4. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  5. Reserve 1-1/2 cups of the plain batter.
  6. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
  7. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter.
  8. Repeat layers.
  9. Cut through batters with knife several times for marble effect.
  10. Bake 55 minutes or until center is almost set.
  11. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
  12. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Reviews

(2)
Most Helpful

I made this cheesecake for Thanksgiving and it was just ok. The crust was outstanding, but the cake itself was not as creamy as I was hoping for and would not set up. I baked it at 325 degrees for the 55 minutes the recipe recommends, then another 25 minutes (checking it every 5-10)and it was still really liquidy. I am thinking it might not be a good recipe for someone living at high altitude (>7000 ft).

wyojess November 23, 2007

The Kraft recipe that I used was a bit different, calling for 4(8 ounce) packages cream cheese and 4 eggs. Anyway, it is a wonderful recipe and I plan on serving it this Thanksgiving for a change of the usual pumpkin pie.

TX_RN October 04, 2007

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