Cheesecakes
Marbled Pumpkin Cheesecake Recipe
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Ingredients
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/3 cup butter melted
- 2 packages cream cheese softened, 8 ounce
- 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
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Instructions
- Preheat your oven to 350 degrees or 175 degree C.
- In a large bowl, add gingersnap cooking, pecans and butter.
- Create a crust in a pan.
- Bake the crust for about 10 minutes.
- Set aside to cool.
- In a bowl, add cream cheese, 1/2 cup sugar and vanilla.
- Blend till smooth
- Add in the eggs one at a time mixing well after each egg.
- Keep aside one cup of the mixture.
- Now bend in 1/4 cup sugar, pumpkin, cinnamon and nutmeg. And Mix well.
- Spread the batter into crust and drop the plain batter on top. Swirl this with knife to create the marbled effect.
- Bake for about 55 minutes or until set.
- Cool for about 4 hours.