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Pumpkin Marble Cheesecake




Source of Recipe


Roxymom


List of Ingredients




CRUST:
1-1/2 c.s gingersnap crumbs
1/2 c. finely chopped pecans
1/3 c. butter, melted

FILLING:
2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar, divided
1 t. vanilla
3 eggs
1 c. canned pumpkin
3/4 t. cinnamon
1/4 t. nutmeg


Recipe




Heat oven to 350°. Mix crumbs, pecan and margarine; press into the bottom and 1-1/2 inches up the sides of a 9 inch springform pan. Bake 10 minutes.

Beat cream cheese, 1/2 c. sugar and vanilla at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve one cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with a knife several time for the marble effect. Bake for 55 minutes. Loosen cake from rim of pan; cool before removing rim. Refrigerate.