Pumpkin Swirl GINGER CRISP Cheesecake

205  Ratings
  • 20 min prep
  • 6 hr 5 min total
  • 16 servings, 1 piece (89 g) each

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Pumpkin Swirl GINGER CRISP Cheesecake Recipe


  • 18 Peek Freans Ginger Crisps (1 sleeve), finely crushed (about 2 cups)
  • 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


  • 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.

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. 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.


Nutrition Information

16 servings, 1 piece (89 g) each

Nutrition per serving:

  • Calories 290 
  • Total fat 21 g
  • Saturated fat 12 g
  • Cholesterol 100 mg
  • Sodium 260 mg
  • Carbohydrate 22 g
  • Dietary fibre 1 g
  • Sugars 16 g
  • Protein 6 g
  • Vitamin A 40 %DV
  • Vitamin C 2 %DV
  • Calcium 6 %DV
  • Iron 6 %DV

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