Pumpkin Swirl Cheesecake
3 Pkgs. Cream Cheese softened
1 C. Sugar, divided
1 t. Vanilla
3 Eggs
1 Cup Canned pumpkin
1 t. cinnamon
¼ t. ground nutmeg
Dash Cloves
Crust
2 C Finely Crushed ginger snaps
½ C Finely chopped pecans
6 T Butter or margarine melted
Mix ginger-snap crumbs, pecans and butter. Press onto the bottom and 2 inches up side of 9 “ spring form pan.
Filling: Beat cream cheese, ¾ C of the sugar and vanilla with electric mixer until well blended. Add eggs 1 at a time mixing on low speed after each addition just until blended. Reserve 1 ½ C of plain batter. Stir remaining ¼ C sugar, pumpkin and spices into remaining batter. Spoon ½ of the pumpkin batter over crust; top with spoonfuls of 1/ of the reserved plain batter. Repeat layers. Cut through the batters with knife several times for marble effect. Bale at 325 degrees for 55 minutes or until the center is almost set if using a sliver spring-form pan. (Or bake at 300 degrees for 55 minutes if using a nonstick spring-form pan. Loosen cake from sides of pan; cool before removing the sides of the pan. Refrigerate for at least 4 hours. Makes 12 servings
I got this recipe from a Better Homes & Gardens 6 years ago. It is so good- really Jared it is! You can play substitutes with ingredients- like chocolate cookie crumbs for the crust and adding swirled dark chocolate to the mix. Be creative...
2 comments:
Ginger you don't put yourself as a label in a recipe blog, especially if Ginger is your name. It is really misleading. I don't know why but I'm laughing so hard
Molly- I put myself as a label because at some point I figured someone might look for the recipe and remember that I was the one who contributed it... glad I could bring a laugh though.
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