Everyday Meals

Marbled Pumpkin Cheesecake

Ingredients

  • 1 ½ cups crushed gingersnap cookies
  • ½ cup finely chopped pecans
  • ⅓ cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3eggs
  • 1 cup canned pumpkin
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Directions

  • Step 1

    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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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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