KRAFT PUMPKIN SWIRL CHEESECAKE RECIPES
PHILLY PUMPKIN SWIRL CHEESECAKE RECIPE - FOOD.COM
This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325°F.
- Mix ginger snaps 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 sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 359.4, FatContent 26.9, SaturatedFatContent 13.7, CholesterolContent 116.6, SodiumContent 323.5, CarbohydrateContent 25.2, FiberContent 1.1, SugarContent 17.2, ProteinContent 6
PUMPKIN SWIRL CHEESECAKE RECIPE | ALLRECIPES
Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Total Time 5 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 16 servings, one slice each
Number Of Ingredients 11
Steps:
- 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.
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