Ingredients
16
16 servings
- •25 NABISCO Ginger Snaps, finely crushed
- •½ cup finely chopped PLANTERS Pecans
- •¼ cup butter, melted
- •4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- •1 cup sugar, divided
- •1 teaspoon vanilla
- •4 eggs
- •1 cup canned pumpkin
- •1 teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
- •Dash of ground cloves
Instructions
- Preheat oven to 325 degrees 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. Cut into 16 slices. Store leftover cheesecake in refrigerator.
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