Pumpkin Swirl Cheesecake
By á-4468
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
Details
Preparation
Step 1
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.
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