3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves
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How do I 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 Kitchen 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.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 12 g
Cholesterol 100 mg
Sodium 260 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 16 g
Protein 6 g
16 servings, 1 piece (89 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.