SPICED PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

Spiced Pumpkin-Chocolate Swirl Cheesecake image

Swirl to your heart's content with Spiced Pumpkin-Chocolate Swirl Cheesecake. You'll really knock their socks off with this one: it's got melted chocolate, fragrant pumpkin pie spice and creamy cheesecake. Pumpkin-chocolate swirl cheesecake may be your new Thanksgiving go-to dessert!

Provided by My Food and Family

Categories Dairy

Time 6h15m

Yield 16 servings

Number Of Ingredients 13

Ingredients

1-1/4 cups graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 can (15 oz.) pumpkin
4 eggs
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. pumpkin pie spice
10 KRAFT Caramels
2 Tbsp. water
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 325°F.
Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min.
Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate and cayenne; mix well. Add pumpkin spice to remaining batter; mix well.
Pour half the pumpkin batter into crust; cover with half the chocolate batter. Repeat layers; swirl gently with knife.
Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until caramels are melted; stir until blended. Drizzle over cheesecake just before serving. Top with COOL WHIP.

Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 115 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 25 g, Protein 6 g