Directions:
- Preheat oven to 325 degrees F. Mix ginger snap 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 the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. 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 | 191.03 Kcal (800 kJ) | ||
| Calories from fat | 99.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 17% | |
|---|---|---|---|
| Cholesterol | 53.58mg | 18% | |
| Sodium | 135.94mg | 6% | |
| Potassium | 118.63mg | 3% | |
| Total Carbs | 20.37g | 7% | |
| Sugars | 13.74g | 55% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 302.08 Kcal (1265 kJ) | ||
| Calories from fat | 157.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.52g | 17% | |
|---|---|---|---|
| Cholesterol | 84.72mg | 18% | |
| Sodium | 214.97mg | 6% | |
| Potassium | 187.6mg | 3% | |
| Total Carbs | 32.21g | 7% | |
| Sugars | 21.73g | 55% | |
| Dietary Fiber | 1.7g | 4% | |
| Protein | 4.8g | 6% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 1.6mg | 6% | |
| Calcium | 40.5mg | 3% | |
* 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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