Marbled Pumpkin Cheesecake by Amanda Cruz - Musely
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Marbled Pumpkin Cheesecake

posted in Food & Drink
02/17/2016
  • Ingredients:

*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 tsp vanilla extract
*3 eggs
*1 cup canned pumpkin
*3/4 tsp ground cinnamon
*1/4 tsp ground nutmeg
    Ingredients:

    *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 tsp vanilla extract
    *3 eggs
    *1 cup canned pumpkin
    *3/4 tsp ground cinnamon
    *1/4 tsp ground nutmeg
  • Directions:

    1) Preheat oven to 350 degrees F. 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.

    2) 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 one cup of the mixture. Blend one fourth cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

  • 3) 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.

    4) Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edges of pen. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

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