Pumpkin Marble Cheesecake: Difference between revisions
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Makes 10 to 12 servings. | Makes 10 to 12 servings. | ||
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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.
