Marbled Pumpkin Cheesecake

By ernie70

Ingredients

• Ingredients:
• Prep Time: 30 Minutes
• Cook Time: 1 Hour 10 MinutesReady In: 7 Hours 40 Minutes
• Servings: 12
• "This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."
• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese,
• softened3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 12

Preparation

Step 1

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, 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. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2.In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3.Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4.Bake 55 minutes in the 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.