Pumpkin Swirl Cheesecake
(Recipe from www.kraftfoods.com | photo from me!)
Makes 16 servings (1 slice=1 serving)
Calories/serving = 370
WW pts/serving = 9
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
> Preheat oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
> Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended.
> Add eggs, one at a time, mixing on low speed after each addition just until blended.
> Remove 1-1/2 cups of the batter; place in small bowl.
> Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter.
> Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble 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.
* TIP: Don’t have a spring form pan? Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare cheescake as directed. Bake at 325°F for 45 min.
[NOTES: Next time I’ll use more than 25 ginger snap cookies b/c I think the crust could have been thicker and also fill out the pan more.]
Husband rating: A+
He likes pumpkin and cheesecake but really loved the pecan/ginger snap crust!
Wifey rating: A
I love cheesecake but not a huge pumpkin fan. It was still yummy though.