pumpkin marble cheesecake Recipe

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pumpkin marble cheesecake

Name: Jennifer Miller
Base: Falls Church
Recipe: CRUST 1 1⁄2 cups gingersnap crumbs (cookies smashed) 1⁄2 cup finely chopped pecans 1⁄3 cup margarine, melted FILLING 2 (8 ounce) packages cream cheese 3⁄4 cup sugar, divided 1 teaspoon vanilla 3 eggs 1 cup canned pumpkin 3⁄4 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg DIRECTIONS Preheat oven to 350°F. ------CRUST-------. Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F. ---------FILLING--------. Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended. Add eggs 1 at a time, mixing well after each. Reserve 1 cup of batter. Add remaining sugar, pumpkin and spices to remaining batter mixing well. Spoon pumpkin and cream cheese batters alternately over crust. Cut through batters with a knife multiple times to create a marble effect. bake 55 minutes at 350°F. loosen cake from edge of pan;cool before removing rim, refrigerate.