Saturday, November 7, 2009

ginger swirl pumpkin cheesecake bars from

i am so in the mood for thanksgiving and all its yummy treats. i was looking online today for recipes that would rock my holiday, and found the perfect treat! i may not be able to wait three more weeks to make these goodies.

Prep Time: 20 min Total Time: 5 hr 35 min Makes: 16 servings

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA 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

Heat oven to 325
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well 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.

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 center is almost set. Cool completely. Refrigerate 4 hours.