Pumpkin Marble Cheesecake: Difference between revisions
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= Ingredients = | = Ingredients = | ||
'''1 <sup>1</sup>/<sub>2</sub>''' cups gingersnap crumbs<br> | '''1<sup>1</sup>/<sub>2</sub>''' cups gingersnap crumbs<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' cup finely chopped pecans<br> | '''<sup>1</sup>/<sub>2</sub>''' cup finely chopped pecans<br> | ||
'''<sup>1</sup>/<sub>3</sub>''' cup margarine, melted<br> | '''<sup>1</sup>/<sub>3</sub>''' cup margarine, melted<br> | ||
'''2 (8-ounce)''' packages cream cheese, softened<br> | '''2 (8-ounce)''' packages cream cheese, softened<br> | ||
<sup>3</sup>/<sub>4</sub> cup sugar, divided<br> | '''<sup>3</sup>/<sub>4</sub>''' cup sugar, divided<br> | ||
'''1''' teaspoon vanilla<br> | '''1''' teaspoon vanilla<br> | ||
'''3''' eggs<br> | '''3''' eggs<br> | ||
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= Instructions = | = Instructions = | ||
'''Combine''' crumbs, pecans and margarine; press onto bottom and 1 <sup>1</sup>/<sub>2</sub> inches up sides of 9-inch springform pan. Bake at 350 | '''Combine''' crumbs, pecans and margarine; press onto bottom and 1 <sup>1</sup>/<sub>2</sub> inches up sides of 9-inch springform pan.<br> | ||
'''Combine''' cream cheese, | '''Bake''' at 350°. 10 minutes.<br> | ||
'''Add''' remaining sugar, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust, cut through batter with knife several times for marble effect. Bake at 350 | '''Combine''' cream cheese, <sup>1</sup>/<sub>2</sub> cup sugar and vanilla, mixing until well blended. Add eggs. one at a time, mixing well after each addition. '''''Reserve 1 cup batter.'''''<br> | ||
'''Add''' remaining <sup>1</sup>/<sub>4</sub> cup sugar, pumpkin and spices to remaining batter; mix well.<br> | |||
'''Spoon''' pumpkin and cream cheese batters alternately over crust, cut through batter with knife several times for marble effect.<br> | |||
'''Bake''' at 350° for 55 minutes.<br> | |||
'''Loosen''' cake from rim of pan, cool before removing rim of pan.<br> | |||
'''Chill'''.<br> | |||
Makes 10 to 12 servings. | Makes 10 to 12 servings. | ||
[[Category:Dessert]] | |||
[[Category:Baked Goods]] | |||
Latest revision as of 23:22, 19 October 2024
Ingredients
11/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup margarine, melted
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Instructions
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9-inch springform pan.
Bake at 350°. 10 minutes.
Combine cream cheese, 1/2 cup sugar and vanilla, mixing until well blended. Add eggs. one at a time, mixing well after each addition. Reserve 1 cup batter.
Add remaining 1/4 cup sugar, pumpkin and spices to remaining batter; mix well.
Spoon pumpkin and cream cheese batters alternately over crust, cut through batter with knife several times for marble effect.
Bake at 350° for 55 minutes.
Loosen cake from rim of pan, cool before removing rim of pan.
Chill.
Makes 10 to 12 servings.
