Pumpkin Swirl Cheesecake
From redkitchen 17 years ago
- 55 minutes to make
- Serves 12
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.
Ingredients
- 25 nabisco ginger snaps, finely crushed shopping list
- 1/2 cup finely chopped pecans shopping list
- 1/4 cup butter (melted) shopping list
- 4 packages (8 oz. each) Philadelphia cream cheese softened shopping list
- 1 cup sugar, divided shopping list
- 1 tsp. vanilla shopping list
- 4 eggs shopping list
- 1 cup canned pumpkin shopping list
- 1 tsp. ground cinnamon shopping list
- 1/4 tsp. ground nutmet shopping list
- dash cloves shopping list
How to make it
- 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
The Rating
Reviewed by 2 people-
YUM I LOVE CHEESCAKES
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "