Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake
Servings: 16 Prep 25 mins Chill overnight Bake 350°F 1 hr 20 mins Microwave 1 min

Ingredients

CRUST
  • 1 9 ounce box Nabisco Famous Chocolate Wafers, finely crushed
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
FILLING
  • 1 1/2 pounds cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin pie mix
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk chocolate baking chips

Make It

1. Heat oven to 350 degrees F. Wrap bottom and side of a 9-inch springform pan with foil.

Crust

2. Mix together cookie crumbs, sugar and butter. Press over bottom and partially up side of prepared pan. Refrigerate while making filling.

Filling

3. In a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until combined. Beat in pie mix, and eggs one at a time; add vanilla and beat until smooth. Reserve 1/2 cup batter.

4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter; microwave an additional 15 seconds.

5. Pour batter into prepared pan. Dollop heaping tablespoons of the chocolate mixture over top of cake and swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.

6. Bake at 350 degrees F for 70 to 80 minutes, until just set. Run a knife around edge of pan. Cool in pan on rack. Cover; refrigerate overnight. Remove side of pan to serve.

Tip

  • Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 24, chol. (mg): 115, sat. fat (g): 14, carb. (g): 33, fiber (g): 2, pro. (g): 7, sodium (mg): 267, Percent Daily Values are based on a 2,000 calorie diet.