Pumpkin marble cheesecake #2

10 Servings

Ingredients

Quantity Ingredient
1½ cup Gingersnap crumbs
½ cup Finely chopped pecans
½ cup Margerine
2 packs (8-oz) cream cheese; softened
¾ cup Sugar
1 teaspoon Vanilla
3 Eggs
1 cup Pumpkin puree (canned or fresh)
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger

Directions

From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Combine gingersnap crumbs, pecans and margarine and press onto bottom and 1½" up the sides of a 9" springform pan. Bake at 350 for 10 minutes.

Combine cream cheese, ½ cup sugar, and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition.

Reserve 1 cup of batter. Add remaining sugar, pumpkin, and spices to batter and mix well. Spoon batters alternately over crust and cut through mbatters with knife to make marble effect. Bake at 350 for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen cake from rim of pan.

Chill. I like to garnish this with little mounds of whipped cream sprinkled with cinnamon.

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