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#10037
10/07/2009 01:03 PM
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Joined: Jan 2008
Posts: 13,222 Likes: 5
Traveler
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OP
Traveler
Joined: Jan 2008
Posts: 13,222 Likes: 5 |
Pumpkins are getting plentiful and lend themselves to many variations of dessert. Here is one for the cheesecake lovers taken from Kraft.
Pumpkin Swirl Cheesecake
What You Need!18 PEEK FREANS Ginger Crisps (1 sleeve), crushed (about 2 cups) 1/4 cup finely chopped pecans 1/4 cup butter, melted 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 3/4 cup sugar, divided 1 tsp. vanilla 3 eggs 1 cup canned or fresh pumpkin 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Dash ground cloves Make It!HEAT oven to 350°F.
COMBINE cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
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