Shelly's Recipe

PUMPKIN MARBLE CHEESECAKE

Category: Cheesecake

Crust
1-1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted

Filling
3 (8 oz) pkg cream cheese, softened
1 cup plus 2 tbsp
1 1/2 tsp vanilla extract
4 large eggs
1 1/2 cups pumpkin puree
1 tsp cinnamon
1/2 tsp ground nutmeg

Preheat oven to 350. Crust: Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake at 350 for 10 minutes. Remove and allow to cool.

Filling: Combine cream cheese, 2/3 cup sugar and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup batter from mixture and chill.

Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.

Bake for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.