Pumpkin Swirl Cheesecake

By á-1375

Ingredients

• 25 ginger snaps, finely crushed (about 1-1/2 cups)
• 1/2 cup finely chopped pecans
• 1/4 cup butter, melted
• 4-8 oz. pkgs 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 26mins

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 well 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 min. or until center is almost set. Cool completely. Refrigerate 4 hours.