Pumpkin Marble Cheesecake

Crust

2 cups gingersnap cookie crumbs

1/2 cup finely chopped pecans

6 tablespoons of butter melted

Filling

3 packages (8oz) of Cream cheese softened

1 cup of sugar divided

1 tsp of vanilla

3 eggs

1 cup of canned pumpkin

1 tsp of cinnamon

1/4 tsp of nutmeg

Dash of cloves



Crust

Mix crumbs, pecans and butter; press into bottom and 2 inches up side of 9 inch spring form pan.



Filling

Mix cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 and 1/2 cups of batter. Add remaining 1/4 cup of sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife for marble effect



Bake at 325 for 55 minutes or until center is almost set if using silver form spring pan. Bake at 300 for 55 minutes or until center is almost set if using a dark nonstick spring form pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.


Recipe Courtesy Angela B.