Recipe by PHILADELPHIA Cream Cheese
"Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect."
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NABISCO Ginger Snaps, finely crushed
finely chopped PLANTERS Pecans
4 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
Dash of ground cloves
Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure.
Reduced cream cheese to 3 packages, came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out creamy & smooth. I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery. None leftover. Added a pecan topping of 1/4 C brown sugar, 1/3 C pecans, 2 TBS melted butter.
I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it again here on Allrecipes! I think the spicy, flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. So easy to make - so delicious!
Very yummy!! Went very fast at this years Thanksgiving festivities!! Will make again!!
I have made this at Thanksgiving and Christmas for the past three years. Everyone loves it and it looks so festive with the swirls on top. It is not difficult to make and tastes delicious.
Made this for Thanksgiving 2013 and can't wait to do it again!!
Love this recipe. I too lost the original. So glad to find it on recipes.com. A seasonal favorite. Beautiful and good. Carole Gilbert
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