I made this to take to the Potter's over conference weekend. It was a HUGE hit! A great alternative to pumpkin pie (which I don't care for very much.) This cheescake is light, with just the right hint of pumpkin flavor.
Pumpkin Swirl Cheesecake
Ingredients
26 NABISCO Ginger Snaps, finely crushed
1/2 C finely chopped pecans
1/2 C butter, melted
4 (8ounce) pkgs Philadelphia Lite Cream Cheese, softened
1 C sugar, divided
1 t vanilla
4 eggs
1 C canned pumpkin
1 t ground cinnamon
1/4 t gound nutmeg
Dash of ground cloves
Directions
1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter. Press firmly into bottom and 1 inch up side of 9-inch springform pan.
2. Beat creamcheese, 3/4 cup of the sugar and the vanilla with elextric mixer until well blended. Add eggs, on 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.
3. Bake 55 min. or unti center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices.
2 comments:
Thank you! This is a keeper.
Sounds delicious. Pumpkin is actually a sneaky way to get your kids to eat something nutritious. I'm going to try this.
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