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PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

PREPARATION TIME: 25 MINUTES PLUS REFRIGERATION BAKING TIME: 55 MINUTES MAKES: 12 SERVINGS
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Ingredients
  

FILLING

  • 3 packages 8 oz. Philadelphia Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves

CRUST

  • 2 cups finely crushed Nabisco Ginger Snaps
  • 1/2 cup finely chopped pecans
  • 6 tablespoons butter or margarine melted

Instructions
 

  • CRUST: Mix ginger snap crumbs, pecans, and butter. Press onto bottom and 2 inches up the sides of a 9-inch springform pan.
  • FILLING: Beat cream cheese, 3/4 cup of the sugar, and the vanilla with an electric mixer until well blended.
  • Add eggs, one at a time, mixing on low speed after each addition until just blended.
  • Reserve 1-1/2 cups of the plain batter.
  • Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter.
  • Spoon half of the pumpkin batter over the crust. Top with spoonfuls of half of the reserved plain batter.
  • Repeat layers.
  • Cut through batters with knife several times for marble effect.
  • BAKE at 325° F for 55 minutes or until center is almost set if using a silver springform pan.
  • (Bake at 300° F for 55 minutes if using a dark, nonstick springform pan.)
  • Loosen cake from side of pan; cool before removing side of pan.
  • Refrigerate four hours or overnight.