Marbled Pumpkin Cheesecake Recipe

Name: Marbled Pumpkin Cheesecake
Prep time: 30 min
Cook time: 7 h 10 min
Total time: 7 h 40 min
Yield: 12 servings
Ingredients: 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

Ingredients

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

PREP TIME 30m	COOK TIME 7h10m	TOTAL TIME 7h40m
YIELD 12 servings

Instructions

Preheat 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 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.