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PHILADELPHIA Pumpkin Swirl Cheesecake

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Dessert: PHILADELPHIA Pumpkin Swirl Cheesecake
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INGREDIENTS
Servings: 12
PEEK FREANS Ginger Crisps, crushed
finely chopped pecans
butter, melted
PHILADELPHIA Brick Cream Cheese, softened
sugar, divided
vanilla
eggs
canned pumpkin
ground cinnamon
ground nutmeg
ground cloves
DIRECTIONS
  1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  2. Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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