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Pumpkin Marble Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1-½ C Gingersnap crumbs
½ C Finely chopped pecans
1/3 C Butter, melted

Filling:
24 oz. Cream cheese, softened
1+ C Sugar (1 cup plus 2 tablespoons)
1-½ t Vanilla
4 Large eggs
1-½ C Pumpkin purée (fresh cooked or canned)
1 t Ground cinnamon
½ t Ground nutmeg


Recipe



Preheat oven to 350°F.

Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-½ inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350°F oven. Remove and allow to cool.

Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove and set aside 1 cup batter, and chill.

Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.

Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.