Pumpkin Swirl Cheesecake

Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins

Ingredients

• 1 teaspoon ground cinnamon
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 25 NABISCO Ginger Snaps, finely crushed
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar, divided
• Dash of ground cloves
• 0.25 cup butter, melted
• 0.25 teaspoon ground nutmeg
• 0.5 cup finely chopped PLANTERS Pecans

Recipe Instructions

Step 1

Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

Step 2

Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Step 3

Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.