Marbled Pumpkin Cheesecake
by 
Prep 30 m
Cook 1 h 10 m
Ready In 7 h 40 m
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.
Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.
Bake crust 10 minutes in the preheated oven.
Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
Prep 30 m
Cook 1 h 10 m
Ready In 7 h 40 m
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.
Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.
Bake crust 10 minutes in the preheated oven.
Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 cup of the mixture.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
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