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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Ingredients

  • 18 Peek Freans Ginger Crisps (1 sleeve), finely crushed (about 2 cups)
  • 1/4 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cup sugar, divided
  • 1 tsp. vanilla

 

  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • dash ground cloves

Directions

Step 1

Heat oven to 350°F.

Step 2

Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.

Step 3

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

Step 4

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

Step 5

Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.