Baking and Desserts

Marbled Pumpkin Cheesecake

Ingredients

Crust:

• 1 1/2 c. gingersnap or graham cracker crumbs
• 1/2 c. finely chopped pecans
• 1/3 c. melted butter

Cake:

• 2 (8 oz.) cream cheese
• 3/4 c. white sugar, divided
• 3 eggs
• 1 c. canned pumpkin
• 1 tsp. vanilla
• 1/4 tsp. nutmeg
• 3/4 tsp cinnamon

Directions

1. Preheat oven to 370°F. Mix the crust ingredients together and press into the bottom and up the sides of a 9-inch springform pan (bottom of pan may be lined with parchment paper). Bake 10-15 min. and cool.
2. Mix the cream cheese, 1/2 c. sugar, and vanilla until smooth. Mix in the eggs one at a time. Set aside 1 c. of this mixture.
3. Add the remaining 1/4 c. sugar, pumpkin, cinnamon, and nutmeg to the remaining mixture. Spread the pumpkin mixture into the crust.
4. Drop spoonfuls of the plain batter on top of the pumpkin mixture. Swirl with a knife.
5. Bake 55 min., or until set. Run a knife around the edge of the pan.
6. Chill at least 4 hours before removing the sides of the pan.