Philadelphia Cream Cheese

What's This?
Serving size 16
Prep Time
Total Time


25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)½ cup finely chopped Planters pecan¼ cup butter, melted32 oz PHILADELPHIA Cream Cheese, softened1 cup sugar, divided1 tsp vanilla4 eggs1 cup canned pumpkin1 tsp ground cinnamon¼ tsp ground nutmeg dash ground clove


  1. HEAT oven to 325°F
  2. MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
  3. BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
  4. SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
  5. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.


Kraft Kitchens tips:

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 16 Total

  • Calories 360
  • Total Fat 26 g
  • Saturated Fat 14 g
  • Sodium 330 mg
  • Total Carbohydrates 25 g
  • Fiber 1 g
  • Protein 6 g
  • Cholesterol 130 mg
  • Sugars 19 g
  • Iron 6%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Pumpkin, Baking

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