Pumpkin Swirl Cheesecake


  • 25 NABISCO Ginger Snaps, finely crushed (about 1 1/2 cups)
  • 1/2 cup finely chopped PLANTERS Pecans
  • 1/4 cup butter, melted
  • 4 packages 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
  • dash ground cloves


  1. Heat oven to 325 degrees F.
  2. Mix crumbs, nuts and butter and press onto bottom and 1 inch up the side of a 13X9 inch pan.
  3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until well blended.
  4. Add eggs, 1 at a time, beating after each just until blended.
  5. Remove 1 1/2 cups batter.
  6. Stir remaining sugar, pumpkin and spices into remaining batter.
  7. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter.
  8. Repeat layers and swirl with knife.
  9. Bake 45 minutes or until center is almost set.
  10. Cool completely.
  11. Refrigerate for 4 hours.

Courtesy of KRAFT Foods


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