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Marbled Pumpkin Cheesecake




Source of Recipe


Food Mixes and Do Ahead Meals


List of Ingredients




1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Recipe



1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix
together the crushed gingersnap cookies, pecans, and butter. Press into the bottom,
and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10
minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and
vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set
aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg
into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain
batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a
knife around the edge of the pan. Allow to cool before removing pan rim. Chill for
at least 4 hours before serving.