Pumpkin Marble Cheesecake: Difference between revisions
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'''<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> | ||
Revision as of 23:37, 14 January 2019
Ingredients
1 1/2 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 degrees. 10 minutes.
Combine cream cheese, ½ 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 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 degrees for 55 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Chill.
Makes 10 to 12 servings.
