Pumpkin Swirl Cheesecake

Name: Pumpkin Swirl Cheesecake
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters (1/2 stick) butter, melted; 237 milliliters canned pumpkin; 1 dash ground cloves; 907 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 237 milliliters 25 gingersnaps, finely crushed (about; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 118 milliliters finely chopped PLANTERS Pecans; 237 milliliters sugar, divided; 1 teaspoon vanilla

One portion of this dish contains about 6g of protein, 26g of fat, and a total of 341 calories. This recipe serves 16. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up dash ground cloves, pumpkin, ground cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 15 minutes.

Instructions

Preheat oven to 325F.

Equipment you will use

Oven

Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

Ingredients you will need

Gingersnap Crumbs

Butter

Pecans

Equipment you will use

Springform Pan

Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended.

Ingredients you will need

Cream Cheese

Vanilla

Sugar

Equipment you will use

Hand Mixer

Add eggs, one at a time, mixing on low speed after each addition just until blended.

Ingredients you will need

Egg

Remove 1-1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter. Repeat layers.

Ingredients you will need

Pumpkin