Marbled Pumpkin Cheesecake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ½ cups crushed gingersnap cookies ½ cup finely chopped pecans ⅓ cup butter, melted 2 (8 ounce) packages cream cheese, softened ¾ cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
Nutrition Info
- 350 caloriescarbohydrate: 26.8 gcholesterol: 101.1 mgfat: 25.3 gfiber: 1.6 gprotein: 5.8 gsaturatedFat: 12.8 gservingSize: -sodium: 220.7 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Marbled Pumpkin Cheesecake
Directions
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Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.