Pumpkin marble cheesecake #1

10 Servings

Ingredients

Quantity Ingredient
1½ cup Gingersnap crumbs
½ cup Finely chopped pecans
⅓ cup Margarine; melted
16 ounces Cream cheese; softened
¾ cup Sugar
1 teaspoon Vanilla
3 Eggs
1 cup Canned pumpkin
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg

Directions

Date: Mon, 19 Feb 96 07:44:59 PST From: eboyd@...

Combine crumbs, pecans and margarine; press onto bottom and 1½-inches up sides of 9-inch springform pan. Bake at 350 øF., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake at 350 øF., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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