Pumpkin-Swirl CheesecakePumpkin-Swirl Cheesecake
Pumpkin-Swirl Cheesecake
Pumpkin-Swirl Cheesecake
Celebrate the start of fall with this Pumpkin-Swirl Cheesecake. This delectable Pumpkin-Swirl Cheesecake is a tasty way to welcome the season! Note- Refrigerate about 4 hours before serving.
Logo
Recipe - ShopRite Corporate
Pumpkin-SwirlCheesecake.jpg
Pumpkin-Swirl Cheesecake
Prep Time20 Minutes
Servings16
Cook Time45 Minutes
Calories370
Ingredients
25 gingersnaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup 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
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.

 

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
20 minutes
Prep Time
45 minutes
Cook Time
16
Servings
370
Calories

Shop Ingredients

Makes 16 servings
25 gingersnaps, finely crushed (about 1-1/2 cups)
Mi-Del Gluten Free Swedish Style Ginger Snaps, 8 oz
Mi-Del Gluten Free Swedish Style Ginger Snaps, 8 oz
$4.99$0.62/oz
1/2 cup finely chopped PLANTERS Pecans
Bowl & Basket Specialty Halves Raw Pecans, 8 oz
Bowl & Basket Specialty Halves Raw Pecans, 8 oz
$5.79$0.72/oz
1/4 cup butter, melted
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
On Sale! Limit 4
$1.99 was $3.39$0.25/oz
1 cup sugar, divided
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
1 tsp vanilla
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
On Sale!
$8.79 was $9.99$4.40/fl oz
4 eggs
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.79$0.32 each
1 cup canned pumpkin
Wholesome Pantry Organic Pumpkin, 15 oz
Wholesome Pantry Organic Pumpkin, 15 oz
$2.69$0.18/oz
1 tsp ground cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
1/4 tsp ground nutmeg
McCormick Ground Nutmeg, 1.1 oz
McCormick Ground Nutmeg, 1.1 oz
On Sale!
$4.99 was $5.99$4.54/oz
dash ground cloves
Badia Ground Cloves, 1.75 oz
Badia Ground Cloves, 1.75 oz
On Sale!
$2.59 was $3.19$1.48/oz

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.