Marbled Pumpkin Cheesecake
By Julie-5
Ingredients
- Crust:
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- Filling:
- 2 8oz packages of cream cheese, softened
- 3/4 cup white sugar, divided
- 1 teas vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 3/4 teas ground cinnamon
- 1/4 teas ground nutmeg
Details
Preparation
Step 1
Preheat oven to 350 degrees. 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.
Mix together the cream cheese, 1/2 cup of the sugar and vanilla just until smooth. Mix in the eggs, one at a time, blending well after each addition. Set aside 1 cup of the mixture. Blend remaining 1/4 cup sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.
Pour batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in 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.
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