Pumpkin Marble Cheesecake
Servings: 10
1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch spring-form pan. Bake at 350 degrees F., 10 minutes. Combine
cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition.
Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining
batter; mix well. Alternately layer pumpkin and cream cheese batters over crust.
Cut through batters with knife several times for marble effect. Bake at 350
degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
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