pumpkin marble cheesecake |
| Name: |
Jennifer Miller |
| Base: |
Falls Church |
| Recipe: |
CRUST
1 1⁄2
cups gingersnap crumbs (cookies smashed)
1⁄2
cup finely chopped pecans
1⁄3
cup margarine, melted
FILLING
2
(8 ounce) packages cream cheese
3⁄4
cup sugar, divided
1
teaspoon vanilla
3
eggs
1
cup canned pumpkin
3⁄4
teaspoon ground cinnamon
1⁄4
teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350°F.
------CRUST-------.
Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
---------FILLING--------.
Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
Add eggs 1 at a time, mixing well after each.
Reserve 1 cup of batter.
Add remaining sugar, pumpkin and spices to remaining batter mixing well.
Spoon pumpkin and cream cheese batters alternately over crust.
Cut through batters with a knife multiple times to create a marble effect.
bake 55 minutes at 350°F.
loosen cake from edge of pan;cool before removing rim, refrigerate. |
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