Pumpkin Marble Cheesecake

By Terry M

Very good, tastes a lot like pumpkin pie. The crust is really good.

Ingredients

• 20 gingersnap cookies, crushed into crumbs, about 1 cup
• 1/2 stick butter, melted
• 1/2 cup pecans finely chopped
• 2 (8 oz) packs cream cheese, softened
• 3/4 cup sugar
• 1 tsp vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg

Preparation

Step 1

Preheat oven to 350. Spray a 9-inch spring form pan with cooking spray. In a medium bowl, combine the cookie crumbs, pecans and butter until blended. Press into the bottom and up the sides of the spring form pan. Bake for 8 – 10 minutes. Remove from the oven and let cool.

In an electric mixing bowl, combine the cream cheese, ½ cup of the sugar and the vanilla. Add the eggs, one at a time, beating well after each addition. Remove 1 cup of the batter, cover and refrigerate for 15 minutes. To the remaining batter, add the rest of the sugar (1/4 cup), the pumpkin, cinnamon and nutmeg, mix until well blended.

Remove the reserved batter from the refrigerator and spoon about half onto the curst in dollops. Then, layer the pumpkin batter over the top. Spoon the remaining half of the reserved batter over the top. Using a butter knife, swirl through the batter several times, creating a marble effect. Bake for 50 – 60 minutes. Remove from the oven and let the cheesecake cool in the pan. Refrigerate for at least 3 hours before serving.