Pumpkin Swirl Cheesecake

By á-6979

Ingredients

• 25 ginger snaps, finely crushed (about 1 1/2 cups)
• 1/2 cup finely chopped pecans
• 1/4 cup butter, melted
• 4 pkg (8 oz each) cream cheese, softened
• 1 cup sugar, divided
• 1 tsp vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• dash of ground cloves

Preparation

Step 1

Preheat oven to 325 degrees (300 degrees if using a dark pan). Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9 inch springform pan (or use 13 x 9 inch baking dish and line the dish with foil, with ends of foil extending over sides of pan. Prepare as directed, decreasing bake time to 45 min or until center is almost set).

Beat cream cheese, 3/4 cup of sugar and vanilla with electric mixer until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended.

Remove 1 1/2 cups plain batter and place into small bowl.

Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust. Top with teaspoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for swirl effect.

Bake for 55 min or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.