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Pumpkin Swirl Cheesecake

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Pumpkin Swirl Cheesecake

Features:

    Directions

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    Ingredients :

  • 25 NABISCO Ginger Snaps
  • finely crushed
  • ½ cup finely chopped PLANTERS Pecans
  • ¼ cup butter
  • melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese
  • softened
  • 1 cup sugar
  • divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of ground cloves
  • Methods :

  • 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.
  • 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.
  • 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.
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