Philly Pumpkin Swirl Cheesecake

Submitted by Chef #486290 (KATFLU)

"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."

 

• Ready In: 5hrs 20mins
• Ingredients: 10
• Serves: 16

ingredients

• 25 nabisco ginger snaps, crushed (1 1/2 cups)
• 1⁄2 cup finely chopped Planters pecans
• 1⁄4 cup butter, melted
• 32 ounces Philadelphia Cream Cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg

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.

Reviews

[Joanne M.]

This was a very good cheesecake. Everyone loved it. Easy to make, but takes much longer than the times quoted. Allow at least 30 minutes for prep and at least 7 hours for cooking, set up. You need to allow the cake to cool before refrigerating. I would make it again.

 

[sparker817]

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 :)