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Pumpkin Swirl HONEY MAID Cheesecake

Prep time

20 min

Total time

6 hr 5 min

Servings

16 servings, 1 piece (89 g) each

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    Ingredients
    • 1-1/2 cups Honey Maid Crumbs
    • 1/4 cup finely chopped pecans
    • 1/4 cup butter, melted
    • 3 pkg. (250 g each) 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
Preparation
  • Heat  oven to 350°F.
  • Mix  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.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Test Cheesecake DonenessCheck 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 PanLine 13x9-inch pan with foil, with ends of foil extending over sides. Press crumb mixture  into pan.  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.

94546
Amount per serving Calories 290
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Cholesterol 100mg
Sodium 260mg
Carbohydrate 22g
Fibre 1g
Sugars 16g
Protein 6g
Vitamin A 40% DV
Vitamin C 2% DV
Calcium 6% DV
Iron 6% DV

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