Marbled Pumpkin Cheesecake
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Rated by 18 members
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This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
| Prep Time: | 30m |
| Cook Time: | 1h 10m |
| Ready in: | 7h 40m |
| Yield: | 1 - 9 inch cake |
| 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 | |
- 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.
- 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.
- 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.
- 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.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 354 cal | Total Fat: | 25.6 g | Cholesterol: | 108 mg | |||
| Sodium: | 235 mg | Carbohydrates: | 26.9 g | Fiber: | 1.6 g | |||
| Protein: | 5.9 g | |||||||
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