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

Pumpkin Swirl Cheesecake
Courtesy of www.kraftfoods.com



prep time
20 min

total time
6 hr 5 min

makes
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.