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PUMPKIN SWIRL CHEESECAKE




Source of Recipe


unknown






Recipe Introduction


This is one dessert that will be on my table at Thanksgiving this year!!





List of Ingredients



• CRUST:
  
• 2 1/4 cups of crushed gingersnaps
  
• 1/2 cup finely chopped pecans
  
• 1/3 cup melted butter
  
• FILLING:
  
• 3 8oz. pkgs. softened cream cheese
  
• 1 cup of sugar, divided
  
• 1 tsp. vanilla
  
• 3 eggs
  
• 1 cup canned pumpkin
  
• 1 tsp. ground cinnamon
  
• 1/4 tsp. nutmeg
  
• Dash of ground cloves
  






Instructions



1. Preheat oven to 325. Mix all crust ingredients; press into botttom and up the sides of a greased 9" springform pan. Bake 10 minutes.
   
2. Beat cream cheese, 3/4 cups of sugar, and vanilla at medium speed with mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until well blended. Reserve 1 1/2 cups of batter. To remaining batter, add remaning 1/4 cup sugar, pumpkin, and spices; mix well.
   
3. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with a knife several times for marbled effect.
   
4. Bake 55-60 minutes or until center is almost set. Run knife aroung rim of pan to loosen cake from outside of pan; cool completely before removing side of pan.
   
5. Refrigerate 4 hours or overnight.