Pumpkin Swirl Cheesecake

By loves2bake

Ingredients

• 25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
• 1/2 cup finely chopped Planters pecans
• 1/4 cup (1/2 stick) butter, melted
• 4 pkg. (8 oz. each) 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

Details

Servings 16
Preparation time 20mins
Cooking time 355mins

Preparation

Step 1

Heat oven to 325 F.

Mix crumbs, nuts, and butter; press onto bottom of 13x9 inch pan.

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin, and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely.

Refrigerate 4 hours.