12 febbraio 2013

Pumpkin Swirl Cheesecake


What You Need

18 Peek Freans Ginger Crisps (1 sleeve), finely 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 pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Make It

HEAT oven to 350°F.
MIX 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 gently with knife.
BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

kraft kitchens tips

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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 centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.
How to Bake Cheesecake in 13x9-inch Pan
Line 13x9-inch pan with foil, with ends of foil extending over sides. Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Bake in 350°F oven 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. 

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