Marbled Pumpkin Cheesecake
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 cups
Gingersnap Cookies (crushed)1 cup
Pecan (finely chopped)1 cup
Butter (melted)3 cup
White Sugar (divided)1 tsp
Vanilla Extract3
Eggs1 cup
Pumpkin (canned)3 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter
3
Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan
4
Bake crust 10 minutes in the preheated oven
5
Set aside to cool
6
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth
7
Mix in eggs one at a time, blending well after each
8
Set aside 1 cup of the mixture
9
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture
10
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top
11
Swirl with a knife to create a marbled effect
12
Bake 55 minutes in the preheated oven, or until filling is set
13
Run a knife around the edge of the pan
14
Allow to cool before removing pan rim
15
Chill for at least 4 hours before serving