Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
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.
Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Prepare using PHILADELPHIA Neufchatel Cheese.
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 25g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.