- 16
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) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
Preparation
Step 1
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press onto bottom and 1 inch up side of pan.
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 spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the center that will be soft and jiggly.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
*Kraft Kitchens Tips*
Size-Wise:
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Prepare Cheesecake in 13x9-inch Pan:
Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare cheescake as directed. Bake at 325°F for 45 min.
How to Test Cheesecake Doneness:
Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Nutrition Information Per Serving: 370 calories, 27g total fat, 15g saturated fat, 120mg cholesterol, 340mg sodium, 25g carbohydrate, 1g dietary fiber, 18g sugars, 6g protein, 60%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 6%DV iron.