PHILADELPHIA Pumpkin Swirl Cheesecake

By TheresaJ

Ingredients

• 18 PEEK FREANS Ginger Crisps, crushed
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground cloves

Details

Servings 12

Preparation

Step 1

1.Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2.Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3.Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Nutritional Information
Amount Per Serving Calories: 375 | Total Fat: 27.4g | Cholesterol: 134mg