Pumpkin Swirl Cheesecake

This recipe comes from the Kraft website, click HERE for the direct link to the recipe.


25 ginger snaps, finely crushed (1 1/2 cups)

1/2 cup pecans, finely chopped

1/4 cup butter, melted

4 pkg cream cheese, softened (8 oz each pkg)

1 cup sugar, divided

1 tsp vanilla

4 eggs

1 cup canned pumpkin

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Dash of ground cloves


  • Heat oven to 325 degrees.
  • Mix the crumbs, nuts and butter.
  • TIP: Line pan with aluminum foil, which will make it easier to remove.
  • Press onto the bottom of a 13×9 inch pan.
  • Beat the cream cheese, 3/4 cup of sugar and vanilla with a mixer until well blended.
  • Add the eggs, one at a time, beating after each until blended.
  • Remove 1 1/2 cups of batter.
  • Stir the remaining sugar, pumpkin and spices into the remaining batter.
  • Spoon half the pumpkin batter into the crust, then top with spoonfuls of the plain pumpkin batter.
  • Repeat layers, swirl with a knife.
  • Bake for 45 minutes or until the center is almost set.
  • Cool completely and refrigerate for four hours.
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