Pumpkin-Swirl Cheesecake Recipe | Yummly

Pumpkin-Swirl Cheesecake

PHILADELPHIA CREAM CHEESE
11Ingredients
6Hours
360Calories
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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
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    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 A70%
    Vitamin C2%
    Calcium8%
    Iron8%

    * 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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