Directions:
- PREHEAT oven to 325°F.
- Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363.25 Kcal (1521 kJ) | ||
| Calories from fat | 204.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.7g | 35% | |
|---|---|---|---|
| Cholesterol | 88.8mg | 30% | |
| Sodium | 425.07mg | 18% | |
| Potassium | 164.81mg | 4% | |
| Total Carbs | 31.59g | 11% | |
| Sugars | 20.14g | 81% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 6.91g | 14% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.4mg | 8% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 292.72 Kcal (1226 kJ) | ||
| Calories from fat | 164.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.3g | 35% | |
|---|---|---|---|
| Cholesterol | 71.56mg | 30% | |
| Sodium | 342.54mg | 18% | |
| Potassium | 132.81mg | 4% | |
| Total Carbs | 25.46g | 11% | |
| Sugars | 16.23g | 81% | |
| Dietary Fiber | 0.87g | 4% | |
| Protein | 5.57g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.6mg | 25% | |
| Iron | 1.2mg | 8% | |
| Calcium | 55.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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