Pumpkin Swirl Cheesecake

Photo by Marilyn S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    C. finely crushed ginger snaps

  • 1/2

    C. finely chopped pecans

  • 6

    T. butter or margarine, melted

  • 3

    (8 oz.) packages cream cheese, softened

  • 1

    C. sugar, divided

  • 1

    tsp. vanilla

  • 3

    eggs

  • 1

    C. canned pumpkin

  • 1

    tsp. ground cinnamon

  • 1/4

    tsp. ground nutmeg

Directions

Mix ginger snap crumbs, pecans, and butter; press into bottom and 2 inches up side of 9-inch springform pan. Beat cream cheese, 3/4 C. of the sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Reserve 1 1/2 C. of the plain batter. Stir 1/4 C. sugar, pumpkin, and spices into remaining batter. Spoon half of the pumpkin batter over crust; top with spoonfuls of half of the reserved batter. Repeat layers. Cut through batters with a knife several times for marble effect. Bake at 325° for 55 minutes or until center is almost set. Loosen cake from side of pan; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Store leftovers in refrigerator.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: