Pumpkin Marble Cheesecake
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
gingersnap crumbs
|
* |
| ½ | cup |
pecans
finely chopped |
|
| ⅓ | cup |
margarine
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
pumpkin
canned |
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
gingersnap crumbs
|
* |
| 118 | ml |
pecans
finely chopped |
|
| 79 | ml |
margarine
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
pumpkin
canned |
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Combine crumbs, pecans and margarine; press onto bottom and 1½-inches up sides of 9-inch springform pan.
Bake at 350℉ (180℃)., 10 minutes.
Combine cream cheese, ½ cup sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust.
Cut through batters with knife several times for marble effect.
Bake at 350℉ (180℃). 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
