Pumpkin-Swirl Cheesecake

PHILADELPHIA CREAM CHEESE
11Ingredients
6Hours
360Calories

Description

When the last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these creamy cheesecake bars.

Ingredients
US|METRIC

  • 25 gingersnaps (finely crushed, about 1-1/2 cups)
  • 1/2 cup Planters Pecans (finely chopped)
  • 1/4 cup butter (melted)
  • 4 packages Philadelphia Cream Cheese (8 oz. each, softened)
  • 1 cup sugar (divided)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 dash ground cloves

Directions

  1. Heat oven to 325°F
  2. Mix gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
  3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
  4. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
  5. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
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NutritionView more

360Calories
Sodium14% DV330mg
Fat38% DV25g
Protein12% DV6g
Carbs10% DV30g
Fiber4% DV<1g
Calories360Calories from Fat230
% DAILY VALUE
Total Fat25g38%
Saturated Fat13g65%
Trans Fat
Cholesterol120mg40%
Sodium330mg14%
Potassium190mg5%
Protein6g12%
Calories from Fat230
% DAILY VALUE
Total Carbohydrate30g10%
Dietary Fiber<1g4%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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