← BrowseAmerican

Philadelphia Pumpkin Swirl Cheesecake

AmericanDessertMedium
Prep
25 min
Cook
55 min
Total
320 min
Serves
12
✦

Ingredients

crust

  • 2 cupsNABISCO Ginger Snaps, finely crushed
  • 0.5 cupPLANTERS Pecans, finely chopped
  • 6 tbspbutter or margarine, melted

filling

  • 4 packages(8 oz. each) Philadelphia Cream Cheese, softened
  • 1 cupsugar, divided (3/4 cup + 1/4 cup)
  • 1 tspvanilla
  • 4eggs
  • 1 cupcanned pumpkin
  • 1 tspground cinnamon
  • 0.25 tspground nutmeg
  • 1 dashground cloves

Method

  1. 1For the crust: Mix ginger snap crumbs, pecans, and melted butter. Press onto bottom and 2 inches up the side of a 9-inch springform pan.
  2. 2For the filling: Beat cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  3. 3Reserve 1-1/2 cups of the plain cream cheese batter. Stir the remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves into the remaining batter.
  4. 4Spoon 1/2 of the pumpkin batter over the crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with a knife several times for a marble effect.
  5. 5Bake at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or bake at 300°F for 55 minutes if using a dark nonstick springform pan.)
  6. 6Loosen cake from side of pan; cool before removing side. Refrigerate 4 hours or overnight.

Notes

Handwritten note — please review

Scaling annotations visible in margins alongside printed recipe — crust section annotated with '3c' (likely 3 cups ginger snaps) and '6T' (6 tbsp butter); filling section annotated with quantities including '3/4t', '1/4t', '4t', '1 1/2', '1 1/3', '1 1/4', and a partially legible word resembling 'bottling ginger' — appear to be a scaled-up version of the recipe. Suggest cross-referencing with original if scaling is needed.