PHILADELPHIA Pumpkin Swirl Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Impress your guest with this marbled cheesecake that's surprisingly easy to make. Ingredients:
18 peek freans ginger crisps, crushed |
1/4 cup finely chopped pecans |
1/4 cup butter, melted |
3 (250 g) packages philadelphia brick cream cheese, softened |
3/4 cup sugar, divided |
1 teaspoon vanilla |
3 eggs |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 dash ground cloves |
Directions:
1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat cream cheese, 1/2 cup of the sugar and 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 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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