Pumpkin Swirl Cheesecake
Source of Recipe
Mom's Cooking
List of Ingredients
Crust:
2 cups finely crsuhed Nabisco Ginger Snaps
1/2 cup finely chopped pecans
6 Tbs. butter or margarine melted
Filling:
24 oz. cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves
Recipe
Crust: Mix ginger snap crumbs, pecans and butter; press onto bottom
and 2" up side of a 9" springform pan.
Filling: Beat cream cheese, 3/4 cup sugar and vanilla with electric
mixer until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition just until blended. Reserve 1-1/2 cups of the
plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into
remaining batter. Spoon 1/2 of the pumpkin batter over crust; top
with spoonfuls of 1/2 of the reserved plain batter. Repeat layers.
Cut through batters with knife several times for marble effect.
Bake at 325 for 55 minutes or until center is almost set if using a
silver springform pan. (Or, bake at 300 for 55 minutes if using a
dark nonstick springform pan). Loosen cake from side of pan; cool
before removing side of pan. Refrigerate 4 hours or overnight.
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