Marbled Pumpkin Cheesecake

Marbled Pumpkin Cheesecake

  • Prep

  • Cook

  • Ready In

«This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.»

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

Directions

  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.
  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.
  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.
  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.

Похожие статьи

Leave Comment

Ваш e-mail не будет опубликован. Обязательные поля помечены *

Adblock detector