Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups crushed gingersnap cookies

  • ½

    cup finely chopped pecans

  • cup butter, melted

  • 2

    (8 ounce) packages cream cheese, softened

  • 1

    tsp vanilla extract

  • 3

    eggs

  • 1

    cup pumpkin

  • ¾

    tsp ground cinnamon

  • ¼

    tsp ground nutmeg

Directions

Preheat oven to 350 degrees. 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. In a medium bow., 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. 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 marble effect. 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.


Nutrition

Facebook Conversations