Pumpkin Swirl Cheesecake

Fall is my favourite season. It is not to hot, nor is it too cold. The leaves turn such beautiful colours, the Salted Caramel Hot Chocolate has returned to Starbucks and of course, it is the season for pumpkin!

Last fall I decided to make a Pumpkin Swirl Cheesecake for Thanksgiving. I found the recipe on the Kraft Canada Website which is an absolutely fantastic website for quick and easy recipes. It was my first ever attempt at making a cheesecake which went surprisingly well. The recipe was simple and easy to follow and it made an absolutely delicious cheesecake. I liked it so much, that the spare can of pumpkin in my cupboard may be used to make a "just because" cheesecake.

Here is how it turned out! Not bad for a first time cheesecake (only one small crack!)

I have included the recipe below, I hope you enjoy it!

Pumpkin Swirl Cheesecake - Courtesy of Kraft Canada

Prep time: 20 minutes
Total time: 6 hours and 5 minutes

Ingredients:

18 Peek Freans Ginger Crisps (1 sleeve), finely crushed (about 2 cups) (I used Dare Simple Pleasures Spice Snaps)

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

Directions:

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.