• 16servings
  • 315minutes
  • 370calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, D
MineralsZinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 NABISCO Ginger Snaps , finely crushed (about 1-1/2 cups)

  2. 1/2 cup finely chopped PLANTERS Pecans

  3. 1/4 cup (1/2 stick) butter , melted

  4. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  5. 1 cup sugar , divided

  6. 1 tsp. vanilla

  7. 4 egg s

  8. 1 cup canned pumpkin

  9. 1 tsp. ground cinnamon

  10. 1/4 tsp. ground nutmeg

  11. Dash ground cloves

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°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 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 plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of 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.


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