ROD RECIPES 10/21/2008 National Pumpkin Cheesecake Day Marbled Pumpkin
Cheesecake
ROD RECIPES 10/21/2008 National Pumpkin Cheesecake Day Marbled
Pumpkin Cheesecake
Marbled Pumpkin Cheesecake
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 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
Go ahead & preheat your oven to 350 F or 175 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 crust 10 minutes in the preheated oven. Set aside to cool.
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.
Spread the pumpkin flavored batter into the crust, and drop the
plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled
effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run
a knife around the edge of the pan. Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
source is bfeedme.com
God Bless
Marla
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