Pumpkin Swirl Cheesecake Recipe

ingredients

Crust
2 cups finely crushed gingersnap cookies
1/2 cup finely chopped pecans
6 tablespoons butter or margarine, melted

Filling
24 ounces cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves

directions

Crust: Mix gingersnap crumbs, pecans and butter; press onto bottom and 2" up side of a 9" springform pan.

Filling: Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter.

Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300 for 55 minutes if using a dark nonstick springform pan). Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.

nutrition data

Nutritional data has not been calculated yet.

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