Pumpkin Swirl Cheesecake

By therman

Nabisco

Ingredients

• Ingredients
• 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
• 1/2 cup finely chopped PLANTERS 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

Preparation

Step 1

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 spring form pan or 13 x 9 inch pan.
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 spoonful's of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.