There Is a new way to prepare a classic pumpkin cheesecake with the addition of marble to it, adds a nice look to it and also makes it even sweeter, you should really try this one!
Preparation Time: 30 mins
Cook: 1 hr 10 mins
Additional: 6 hrs
Servings: 12
Ingredients.
- 1 ½ cups crushed gingersnap cookies
- ½ cup finely chopped pecans
- ⅓ 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
Preparation.
Step 1.
Preheat the 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 the crust for 10 minutes in the preheated oven. Set aside to cool.
Step 2.
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.
Step 3.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonful onto the top. Swirl with a knife to create a marbled effect.
Step 4.
Bake for 55 minutes in the preheated oven, or until the filling is set. Run a knife around the edge of the pan. Allow to cool before removing the pan rim. Chill for at least 4 hours before serving.
