Cheesecake Recipes

Pumpkin Marble Cheesecake
Serving Size: 15

2 1/4 cup gingersnap crumbs
3/4 cup finely chopped pecans
1/2 cup margarine -- melted
24 ounce cream cheese -- softened
1 1/8 cup sugar
1 1/2 teaspoon vanilla
4 1/2 eggs
1 1/2 cup canned pumpkin
1 1/8 teaspoon cinnamon
3/8 teaspoon ground nutmeg

Cooking Directions:

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
up sides of 9-inch springform 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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