Marbled Pumpkin Cheesecake

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 2 (8 ounce) packages cream cheese, softened
• 1 cup canned pumpkin
• 0.75 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.75 cup white sugar, divided
• 0.33333334326744 cup butter, melted
• 0.5 cup finely chopped pecans
• 1.5 cups crushed gingersnap cookies

Recipe Instructions

Step 1

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.

Step 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 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Step 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.

Step 4

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.