Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Pumpkin Marble Cheesecake




Source of Recipe


*


List of Ingredients




1 1/2 c. ginegersnap crumbs
1/2 c. finely chopped pecans
1/3 c. margarine, melted
16 oz. cream cheese, softned
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Recipe



Combine crumbs, pecans, and margarine, press onto bottom and 1 1/2 inches up the sides of a 9 inch cheesecake pan. Bake at 350 for 10 minutes.

CombineCombine cream cheese, 1/1 c. sugar, vanilla, and mix at medium speed with a electric mixer until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Reserve 1 c. batter and refrigerate. Add remaining sugar, pumpkin and spices to remaining batter, mix well. Alternatelt layer pumpkin and cream cheese batters over crust. Cut throught the batters with knife several times for mable effect.

Bake at 350 for 55 minutes or until done. Cool before removing from the pan.