Pumpkin Cheesecake

By Lorena_321

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1 t. vanilla
• 1/2 cup pecans, finely chopped
• 3 eggs
• 1/3 cup margarine, melted
• 1 cup canned pumpkin
• 16 oz. cream cheese, softened
• 3/4 t. cinnamon
• 3/4 cup sugar
• 1/4 t. ground nutmeg

Preparation

Step 1

Combine the first three ingredients. Press onto bottom and 1 ½” up the sides of a 9-inch springform pan. Bake at 350 degrees for 10 minutes.
Combine cream chese, 1/2 cup 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 cup of batter. Add remaining sugar, pumpkin, and spices to remaining batter; mix well. Spoon the pumpkin batter and the reserved batter alternately over crust. Cut through batters with a knife several times for a marbled effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Let cool before removing rim. Chill well.