Wednesday, October 20, 2010

Pumpkin Swirl Cheesecake

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup  finely chopped PLANTERS Pecans
1/4 cup butter, melted
4 pkg.  (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 nutmeg
Dash ground cloves 

HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

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