Pumpkin Swirl Cheescake

Pumpkin Swirl Cheesecake

Kirsten Fuller - Bountiful, UT

We made this 3 Thanksgivings ago and it was hit. Very rich though.

Ingredients

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped PLANTERS Pecans

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves Cooking Instructions PREHEAT oven to 325°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. Serving Cut into 16 slices. Store leftover cheesecake in refrigerator.