Pumpkin Marble Cheesecake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups gingersnap crumbs (cookies smashed) |
1/2 cup finely chopped pecans |
1/3 cup margarine, melted |
2 (8 ounce) packages cream cheese |
3/4 cup sugar, divided |
1 teaspoon vanilla |
3 eggs |
1 cup canned pumpkin |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°F.
2. -CRUST-.
3. Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
4. -FILLING-.
5. Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
6. Add eggs 1 at a time, mixing well after each.
7. Reserve 1 cup of batter.
8. Add remaining sugar, pumpkin and spices to remaining batter mixing well.
9. Spoon pumpkin and cream cheese batters alternately over crust.
10. Cut through batters with a knife multiple times to create a marble effect.
11. bake 55 minutes at 350°F.
12. loosen cake from edge of pan;cool before removing rim, refrigerate.
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