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
Instructions
HEAT oven to 325°F
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.
Serving
Suggestions
Make it Easy Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Originally Submitted
10/2/2010
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