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

When it comes to fall desserts, few things are as quintessentially autumnal as pumpkin. From lattes to pies, this versatile ingredient can be incorporated into a wide range of sweet treats. And one of the most delicious ways to enjoy pumpkin during the fall season is in a creamy, decadent cheesecake. This Pumpkin Swirl Cheesecake recipe is the perfect way to celebrate the flavors of fall with a rich and satisfying dessert.

What sets this Pumpkin Swirl Cheesecake apart from other pumpk...

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Ingredients

  • 25 NABISCO Ginger Snaps, finely crushed
  • ½ cup finely chopped PLANTERS Pecans
  • ¼ cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash of ground cloves

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 15 mins
  • Servings: 16
  • Yield: 16 servings, one slice each

  • Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform 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. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.