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Pumpkin-Swirl Cheesecake Squares
Pumpkin-Swirl Cheesecake Squares

Pumpkin-Swirl Cheesecake Squares

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Cook Minutes 5 Hr 55 Min
Prep : 15 Min Cook: 5 Hr 40 Min
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups finely crushed ginger crisp cookies
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves
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Step 1
Heat oven to 350ºF.
Step 2
Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Step 3
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 1-1/2 cups batter. Stir pumpkin, spices and remaining sugar into remaining batter.
Step 4
Pour half the pumpkin batter over crust; top with spoonfuls of half the reserved plain batter. Repeat layers; swirl gently with knife.
Step 5
Bake 35 to 40 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
Kraft Kitchen Tips!
How to use Leftover Pumpkin
Refrigerate remaining canned pumpkin up to 5 days, then use to prepare your favourite recipe, such as pumpkin muffins or bread. Or, freeze the leftover pumpkin for up to 3 months before using as desired.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 10 g
50 %
Cholesterol 90 mg
Sodium 220 mg
9 %
Carbohydrate 15 g
Fibre 1 g
Sugars 12 g
Protein 5 g
Vitamin A
30 %
Vitamin C
2 %
6 %
4 %
24 servings, 1 piece (74 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.
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