25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 c)
1/2 c finely chopped Planters Pecans
1/4 c (1/2 stick) butter, melted
4 pkg (8 oz ea) Philadelphia Cream Cheese, softened
1 c sugar, divided
1 tsp vanilla
4 eggs
1 c canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
Instructions
Preheat oven to 325F (or 300F if using a dark pan). Mix ginger snap crumbs, pecans and butter; press firmly into bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese, 3/4 c of sugar and vanilla with electri mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Remove 1 1/2 c plain batter; place in small bowl. Stir remaining 1/4 c sugar, pumkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spponfuls of half of the reserved plain batter. Repeat lyers. Cut through batters with knife several times for swirl effect.
Bake 55 min or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Originally Submitted
7/17/2011
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