How to Make PHILADELPHIA Pumpkin Swirl Cheesecake - A Step-by-Step Guide

If you're looking for the perfect dessert to serve at your next fall gathering, look no further than this PHILADELPHIA Pumpkin Swirl Cheesecake. Creamy and indulgent, this cheesecake is the ultimate blend of silky smoothness and warm, comforting flavors. Whether you're hosting a Halloween party, Thanksgiving feast, or simply want to treat your family to a special dessert, this recipe is sure to be a hit.

What sets this cheesecake apart from the rest is the delicious pumpkin swirl that...

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Ingredients

  • 18 PEEK FREANS Ginger Crisps, crushed
  • ¼ cup finely chopped pecans
  • ¼ cup butter, melted
  • 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • ¾ cup sugar, divided
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 dash ground cloves

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 5 mins
  • Servings: 12
  • Yield: 12 servings

  • Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
  • 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.
  • 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.
  • Nutrition

    375 cal.

    • Total Fat: 27g
    • Saturated Fat: 14g
    • Cholesterol: 127mg
    • Sodium: 376mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 73mg