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Marbled Pumpkin Cheesecake

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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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