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16 servings, 1 piece (89 g) each
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Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Bake in 350°F oven 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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made it twice and it's been a huge hit!!! I've made the ginger snap crust and the graham cracker crust and both are perfect!
This is an excellent cheesecake, light. I used fresh pumpkin and it was fantastic. As fresh pumpkin is lighter in color due to no additives, the swirl was not as definite but still visible. Delicious! I would definitely make this again in fact for Thanksgiving!
A huge hit with the family! Absolutely delicious!