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Been making this for years!!!!! Got off of a Phila. Creamcheese box......it is the best!!!!!
25 NABISCO Ginger Snaps, finely crushed
1/2 cup finely chopped PLANTERS Pecans
1/4 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
1/4 teaspoon ground nutmeg
Dash of ground cloves
Nutrition InfoPer Serving
Calories: 294 kcal
Carbohydrates: 15 g
Dietary Fiber: 0 g
Fat: 23 g
Protein: 6 g
Sugars: 14 g
about: Nutrition Info
Powered by: ESHA Nutrient Database
..2. Cooking Directions1.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.
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.
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.
Yield: 16 servings
25 NABISCO Ginger Snaps, finely crushed
1/2 cup finely chopped PLANTERS Pecans
1/4 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
1/4 teaspoon ground nutmeg
Dash of ground cloves
Nutrition InfoPer Serving
Calories: 294 kcal
Carbohydrates: 15 g
Dietary Fiber: 0 g
Fat: 23 g
Protein: 6 g
Sugars: 14 g
about: Nutrition Info
Powered by: ESHA Nutrient Database
..2. Cooking Directions1.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.
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.
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.
Yield: 16 servings