Recipe

Pumpkin Swirl Cheesecake Recipe

	Redkitchen / All my dishes 2 years ago This is one of the best cheesecakes I have ever had. It came from Kraft foods. It is unbelievably creamy and perfect for the holidays. The occasional crunch of the nuts is an added yummy. Prep:20m Cook:55m Servings:12	Redkitchen
	supercreamy dreamy makeyaslapyamama

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Ingredients

25 nabisco ginger snaps, finely crushed

1/2 cup finely chopped pecans

1/4 cup butter (melted)

4 packages (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 nutmet

dash cloves

Directions

Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9" 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 additon just until blended. Remove 1 1/2 cups of 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 layer. Cut through batter with knife sever times for a mable effect

BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator

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