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Pumpkin Swirl Cheesecake


  • Pumpkin Swirl Cheesecake

    Here's a twist on pumpkin pie... pumpkin cheesecake (and what doesn't go better with a little cheesecake? )!

    Pumpkin Swirl Cheesecake
    Courtesy of

    prep time
    20 min

    total time
    6 hr 5 min

    16 servings

    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 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 cup sugar, divided
    1 tsp. vanilla
    4 eggs
    1 cup canned pumpkin
    1 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    Dash ground cloves

    Make It

    HEAT oven to 325F

    MIX crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

    BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

    SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

    BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
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