Ok, fine I've been asked several times for this recipe and I hate to share it, but it's one of the most popular cheesecakes I make. It's great for Halloween, Thanksgiving and Christmas. Fresh pumpkin works better, but canned will work in a pinch as well. The secret to cooking it is to watch it carefully as it bakes and to turn the heat down a bit if the top starts to crack.
Pumpkin Marble Cheesecake
- 1 1/2 cups gingersnap crumbs
- 1/2 cups finely chopped pecans
- 1/3 cup margarine, melted
- 16 ounces cream cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup pumpkin
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Combine crumbs, pecans and margarine, press onto bottom and 1 1/2 inches up the sides of a 9-inch cheesecake pan. Bake at 350 degrees F° for 10 minutes.
Combine cream cheese, 1/2 c sugar, vanilla and mix at medium speed with an electric mixer until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter and refrigerate. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect
Bake at 350 degrees F for 55 minutes or until done. Cool before removing from pan.
Makes 12 servings
