Pumpkin Swirl Cheesecake
Category: Desserts
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Serves/Makes: 12
Ready in: > 5 hrs
***Crust***
- 2 cups finely crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 6 tablespoons butter or margarine, melted
***Filling***
- 24 ounces cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dash ground cloves
Crust: Mix gingersnap crumbs, pecans and butter; press onto bottom and 2\" up side of a 9\" springform pan. Filling: Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300 for 55 minutes if using a dark nonstick springform pan). Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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