Shelly's Recipe

PUMPKIN MARBLE CHEESECAKE

Category: Cheesecake

Crust
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/2 cup butter

Combine and press onto bottom and 1 1/2 inch up the sides of a 9 inch springform pan.
Bake at 350 for 10 minutes.

Filling
2 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup pumpkin puree (canned or fresh)
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger

Combine cream cheese, 1/2 cup sugar, and vanilla 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 batters 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.