Pumpkin Marble Cheesecake: Difference between revisions
No edit summary |
|||
| Line 16: | Line 16: | ||
'''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''' crumbs, pecans and margarine; press onto bottom and 1 <sup>1</sup>/<sub>2</sub> inches up sides of 9-inch springform pan.<br> | ||
'''Bake''' at 350 | '''Bake''' at 350°. 10 minutes.<br> | ||
'''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> | '''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> | '''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> | '''Spoon''' pumpkin and cream cheese batters alternately over crust, cut through batter with knife several times for marble effect.<br> | ||
'''Bake''' at 350 | '''Bake''' at 350° for 55 minutes.<br> | ||
'''Loosen''' cake from rim of pan, cool before removing rim of pan.<br> | '''Loosen''' cake from rim of pan, cool before removing rim of pan.<br> | ||
'''Chill'''.<br> | '''Chill'''.<br> | ||
Makes 10 to 12 servings. | Makes 10 to 12 servings. | ||
Revision as of 04:19, 15 January 2019
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.
