Directions:
- Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9 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 additon just until blended. Remove 1 1/2 cups of 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 layer. Cut through batter with knife sever times for a mable effect
- BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.39 Kcal (1082 kJ) | ||
| Calories from fat | 145.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 25% | |
|---|---|---|---|
| Cholesterol | 71.44mg | 24% | |
| Sodium | 162.22mg | 7% | |
| Potassium | 166.78mg | 4% | |
| Total Carbs | 25.74g | 9% | |
| Sugars | 16.96g | 68% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 306.61 Kcal (1284 kJ) | ||
| Calories from fat | 172.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.15g | 25% | |
|---|---|---|---|
| Cholesterol | 84.77mg | 24% | |
| Sodium | 192.5mg | 7% | |
| Potassium | 197.91mg | 4% | |
| Total Carbs | 30.54g | 9% | |
| Sugars | 20.13g | 68% | |
| Dietary Fiber | 1.92g | 6% | |
| Protein | 5.14g | 9% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.6mg | 7% | |
| Calcium | 48.9mg | 4% | |
* 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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