Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Ingredients
- 25 NABISCOs Ginger Snaps , finely crushed
- 0.5 cups finely chopped PLANTERS Pecans
- 0.25 cups butter , melted
- 4 packages PHILADELPHIA Cream Cheese , 8 ounce
- 1 cup sugar , divided
- 1 teaspoon vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- Dash of ground cloves
Instructions
-
1
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.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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