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crust graham cracker crumbs sugar unsalted butter pie pumpkin puree light brown sugar powdered sugar eggs pumpkin pie spice pouches PHILADELPHIA
Viewed: 114 - Published at: 8 years agoIngredients
- Crust
- 1 gal. graham cracker crumbs
- 2 cups granulated sugar
- 1 qt. unsalted butter, melted
- Pumpkin Pie Swirl
- 1-1/2 qt. canned pumpkin puree
- 2 cups light brown sugar, firmly packed
- 1/2 cup powdered sugar
- 4 each Extra-large eggs
- 2 Tbsp. pumpkin pie spice
- 4 pouches PHILADELPHIA Cheesecake Batter
Method
- Crusts: Combine cracker crumbs, granulated sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).
- Pumpkin Pie Swirl: Combine pumpkin, sugars, eggs and spice until loose paste is formed.
- Pour 1 pouch of Batter into a bowl; stir until creamy.
- Pour onto 1 prepared crust, spreading evenly with an off-set spatula.
- Spoon about 2 cups of pumpkin mixture into a pastry bag fitted with a plain tip.
- Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface.
- Repeat with remaining Batter and crusts.
- Bake in 325 degrees F standard oven 35 to 40 min., or until cheesecake is set, rotating halfway through baking.
- Cool completely on cooling racks.
- Refrigerate several hours or overnight.
- Cut each pan into 24 squares.
