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Pumpkin Swirl Cheesecake




Source of Recipe


Kraft






List of Ingredients



• 25 ginger snaps, finely crushed (about 1 1/2 cups)
  
• 1/2 cup finely chopped pecans
  
• 1/4 cup (1/2 stick) butter, melted
  
• 4 pkg (8 oz each) 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



1. Preheat oven to 325 degrees (or 300 degrees if using a dark pan).
   
2. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1" up side of 9-inch springform pan.
   
3. Beat cream cheese, 3/4 cup of sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
   
4. Remove 1 1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, 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 swirl effect.
   
5. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
   






Final Comments


Makes 16 servings, 1 slice each