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Philadelphia Pumpkin Swirl Cheesecake
Philadelphia Pumpkin Swirl Cheesecake

Philadelphia Pumpkin Swirl Cheesecake

5 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups finely crushed Nabisco Ginger Snaps
1/2 cup finely chopped Planters Pecans
6 Tbsp butter or margarine, melted
3 pkg (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar, divided
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
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Let's Make It
1
MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
2
BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
3
Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
4
BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
5
REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.
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