1.Heat oven to 325°F.
2. Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
4. Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
5.Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Tip1: How to Test Cheesecake Doneness Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Tip2: Make it Easy Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Tip3: How to Bake Cheesecake in Springform Pan To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the baking time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- 27 g Total Fat
- 14 g Saturated Fat
- 1 g Trans Fat
- 115 mg Cholesterol
- 330 mg Sodium
- 25 g Total Carbohydrates
- 1 g Dietary Fibers
- 19 g Sugars
- 6 g Protein
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Nutritional Information
- 27 g Total Fat
- 14 g Saturated Fat
- 1 g Trans Fat
- 115 mg Cholesterol
- 330 mg Sodium
- 25 g Total Carbohydrates
- 1 g Dietary Fibers
- 19 g Sugars
- 6 g Protein
Directions
1.Heat oven to 325°F.
2. Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
4. Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
5.Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Tip1: How to Test Cheesecake Doneness Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Tip2: Make it Easy Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Tip3: How to Bake Cheesecake in Springform Pan To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the baking time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.