Pumpkin Swirl Cheesecake
(from Lindsaykwwilson’s recipe box)
Source: Kraft Foods
Prep time: 20 minutes
Cook time: 300 minutes
Serves 16 people
Categories: Dessert
Ingredients
- 25 gingersnap cookies, finely crushed(1 1/2 cups)
- 1/2 cup finely chopped pecans
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg (8 oz each) cream cheese softened
- 1 cup sugar, divided
- t tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- dash of ground cloves
Directions
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eheat oven to 325.
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Mix gingersnap crumbs, pecans, and butter.
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Press firmly into bottom and 1 inch up springform pan (9 inch).
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Beat crem cheese, 3/4 c sugar and vanilla until well blended. Add eggs 1 at a time.
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Remove 1 1/2 cups plain batter, place in small bowl.
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Stir remaining sugar, pumpkin, and spices into remaining batter.
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Spoon half pumpkin batter into crust, top with spoon fulls of half of plain batter.
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Repeat layers
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Cut through batters iwth a knife for swirl effect.
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Bake 55 mins until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices, store in fridge.
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(do it in a 9 X 13 pan covered in foil and bake only 45 mins)