PUMPKIN-SWIRL CHEESECAKE

Pumpkin-Swirl Cheesecake image

Celebrate the beginning of fall with a delicious Pumpkin-Swirl Cheesecake recipe. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season and keep your spirits high! Make your swirled cheesecake in a square or circular pan.

Provided by My Food and Family

Time 6h5m

Yield 16 servings

Number Of Ingredients 11

Ingredients

25 gingersnaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped 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

Steps:

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

Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9141 g, Sugar 0 g, Protein 6 g