Pumpkin Swirl Cheesecake
Source of Recipe
Aunt Saunny
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
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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