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Pumpkin-Swirl Cheesecake

Prep Time:

20 min

Total Time:

5 hr 5 min

Makes:

16 servings, 1 piece (89 g) each

What You Need!

18 PEEK FREANS Ginger Crisps (1 sleeve), crushed (about 2 cups)

1/4 cup finely chopped pecans

1/4 cup butter, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar, divided

1 tsp. vanilla

3 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves

Make It!

HEAT oven to 350°F.

COMBINE cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain 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 centre is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Test Cheesecake Doneness

Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.

How to Bake Cheesecake in 13x9-inch Pan

Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Bake at 350°F for 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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