Pumpkin Swirl Cheesecake

Name: Pumpkin Swirl Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 4 h 75 min
Yield: 16 servings, one slice each
Ingredients: 25 NABISCO Ginger Snaps, finely crushed; ½ cup finely chopped PLANTERS Pecans; ¼ cup butter, melted; 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened; 1 cup sugar, divided; 1 teaspoon vanilla; 4 eggs; 1 cup canned pumpkin; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; Dash of ground cloves

Rating: 4.81 stars

53 Ratings
40 Reviews
31 Photos

Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

By Philadelphia

Gallery

Recipe Summary test

prep:

20 mins

cook:

55 mins

additional:

4 hrs

total:

4 hrs 75 mins

Servings:

Yield:

16 servings, one slice each

Directions

Step 1
Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

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Step 2
Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Step 3
Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Tips

How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

Reviews (40)

Most helpful positive review

Rebecca S. Roth

09/30/2009

I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it again here on Allrecipes! I think the spicy flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. So easy to make - so delicious! Read More

Helpful

(19)

Most helpful critical review

Reed

12/03/2014

This was quite good but we thought it needed more spice. Would make again though. Read More

Helpful

(1)

53 Ratings

5 star values: 48
4 star values: 1
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Rebecca S. Roth

09/29/2009

Helpful

(19)

Charly

12/03/2009

Reduced cream cheese to 3 packages came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out creamy & smooth. I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery. None leftover. Added a pecan topping of 1/4 C brown sugar 1/3 C pecans 2 TBS melted butter. Read More

Helpful

(14)

Car2ne

11/27/2016

The most perfect Thanksgiving dessert. I wanted a pumpkin based dessert but most of my family doesn't like pumpkin. I have made cheesecakes for years though & thought I'd give it a try. After reading the reviews, I automatically increased the spices - cinnamon to 1 1/2 teaspoons, nutmeg to 1/2 teaspoon & cloves to 1/4 teaspoon. I also set aside 2 cups of plain cheesecake as opposed to 1 1/2 to make it not too "pumpkinny". I also baked it in a water bath. It was the most delicious, light & creamy cheescake! The spices were perfect and it had the hint of pumpkin without it being overwhelming. I am definitely making this every single Thanksgiving. And by the way, all the pumpkin haters couldn't get enough. Read More

Helpful

(9)

Angela Welch

11/13/2015

I made this for a retirement party and received multiple texts telling me that it was amazing. I did take the advice of several reviews and increased the amount of spices. I also purchased pumpkin spice cheesecake cookies at Target for the crust and topped it with vanilla mousse rosettes. I plan on making it again for Thanksgiving. Read More

Helpful

(8)

Sherbear1

11/28/2009

Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure. Read More

Helpful

(8)

LuraLiz

03/02/2016

One of my guests called it "heaven on a plate". It was easy and pretty. I have made it w/ a graham cracker / pecan crust as well as the gingersnap/pecan crust. I preferred the graham cracker crust with salted pecans chopped into it - but then I love sweet / salty. Read More

Helpful

(3)

Nicole

12/11/2014

Amazing!!!! Read More

Helpful

(3)

Nadine

10/15/2009

Very yummy!! Went very fast at this years Thanksgiving festivities!! Will make again!! Read More

Helpful

(1)

Susan Allen

11/23/2016

I saved this because I saw a video using the same recipe but in a 9x13 sheet pan and I took it to the Thanksgiving dinner at the school where I teach. It was a huge hit and while there were a lot of desserts there was none of mine left at the end. I didn't make any changes to the recipe at all except that the video said to bake it for 45 minutes. It was so good! Read More

Helpful

(1)

Reed

12/03/2014

This was quite good but we thought it needed more spice. Would make again though. Read More

Helpful

(1)

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Pumpkin Swirl Cheesecake

Servings Per Recipe: 16

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.