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Pumpkin Marble Cheesecake
Ingredients:
1-1/2 cups Gingersnap Crumbs
1/2 cup Finely Chopped Pecans
1/3 cup Margarine -- Melted
16 ounces Cream Cheese -- Softened
3/4 cup Sugar
1 teaspoon Vanilla
3 each Eggs
1 cup Canned Pumpkin
3/4 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
Instructions:
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Reserve 1 c batter, chill. Add remaining
sugar, pumpkin and spices to remaining batter; mix well. Alternately
layer pumpkin and cream cheese batters over crust. Cut through batters
with knife several times for marble effect. Bake at 350 degrees F.,
55 minutes. Loosen cake from rim of pan; cool before removing rim
of pan. Chill. |
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