Pumpkin Swirl Cheesecake

Here's an easy-bake dessert that my roommate, Jo, makes for Thanksgiving (courtesy of Kraft). I noted a few substitutions she makes help cut down on time and calories just as an FYI. 

INGREDIENTS:
Crust:
25   NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
[Jo sub: Pre-made Graham Cracker Crust—yes, it's a cop-out, but it's also a huge time-saver]

Filling:
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened [Jo sub: Neufchatel Cream Cheese—1/3 less fat; and better tasting... according to her]
1 cup  sugar, divided [Jo sub: Splenda]
1 tsp.  vanilla
4   eggs
1 cup canned pumpkin
1 tsp.  ground cinnamon
1/4 tsp.  ground nutmeg
dash  ground cloves

PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter [or use the pre-made crust!]; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

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.

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.

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Comments

[Bastet]

I made this 2 years ago, it is super yummy! I am actually making this year too!

[Jen]

This may be a dumb question, but when you use the pre-made crust, do you just use the pan it came in or do you break it up and put it in the bottom of a Springform pan?

[Jo]

I used the pre-made crust that comes in the pan already. You just pour the mix in and bake away! It's tin foil, so completely oven-safe. You can usually find them right in the baking aisle in the grocery store next to the chocolate chips.

Also, you have the option of buying pre-made graham cracker crumbs. I've used these before to make cookie bars. Those come in a box and can be found in the same aisle as cookies and graham crackers. If you choose to use them you have to use your own pan and mix them up with some butter so it holds a shape.

Good luck!
Jo

[Dr.MOZ]

We can't wait to try this recipe out over here in Mozville! Thanks for the post Janna!

~ Dr.MOZ

[angier]

The substitutions sound much easier and they sound good, HOWEVER, if you have ever had it with the ginger snap crust then you would not dream of having it another way. I have made this for the past6 years and everyone wants more and more every year!