PHILADELPHIA Pumpkin Swirl Cheesecake

Description

Impress your guest with this marbled cheesecake that’s surprisingly easy to make.

Ingredients

• 18 each PEEK FREANS Ginger Crisps, crushed
• ¼ cup finely chopped pecans
• ¼ cup butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• ¾ cup sugar, divided
• 1 teaspoon vanilla
• 3 large eggs eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 dash ground cloves

Instructions

1. Heat oven to 350 degrees F. Combine cookie crumbs
2. pecans and butter. Press onto bottom of 9 inch springform pan.
3. Beat cream cheese
4. 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs
5. one at a time
6. mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar
7. pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
8. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 5 hrs 5 mins

Servings: 12