Twitter
Try this delicous peanut free pumpkin swirl cheesecake.
Submitted by admin on Sat, 11/19/2011 - 09:22
Description
Try this delicous pumpkin swirl cheesecake. imported from Recipe Import
Ingredients
| 2 | Cup | of Graham Crackers crushed |
| 1⁄4 | Cup | butter, melted |
| 3 | (250 g each) Philadelphia Brick Cream Cheese, softened | |
| 3⁄4 | Cup | sugar, divided |
| 1 | Teaspoon | vanilla |
| 3 | Eggs | |
| 1 | Cup | canned pumpkin |
| 1 | Teaspoon | ground cinnamon |
Instructions
MIX cookie crumbs 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 with knife. BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
