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Marbled Pumpkin Cheesecake

SUBMITTED BY: Renee PHOTO BY: larkspur

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

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	7 Hrs 40 Min
Original recipe yield 1 - 9 inch cake

SERVINGS

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Servings
USMETRIC

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.
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.
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.
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.

Reviewed on Dec. 17, 2005 by gimmedatcheesecake

This was my very first homeade cheesecake... I was surprised at how user-friendly it was. ... MORE

Reviewed on Dec. 23, 2005 by Colleen B.

This is a great recipes but I found that making the 18 serving size made better presentation.... MORE

Reviewed on Jan. 29, 2006 by Trish

I have been using this recipe a few years now and love it! I have even managed to convert... MORE

Reviewed on Dec. 14, 2005 by APRILEYER

I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which... MORE

Reviewed on Dec. 1, 2005 by JLMPEACE

This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it... MORE

Reviewed on Dec. 26, 2005 by Constance

Okay, but I've had better. Maybe if I had read the reviews first and added more spice and... MORE

Reviewed on Dec. 11, 2005 by LARAAMES

I made this recipe twice and both times it was a hit! The second time I left it in the mixer... MORE

Reviewed on Dec. 20, 2005 by BEANS55

This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too... MORE

Reviewed on Dec. 20, 2005 by APRILJENOOCH

I have a plain cheesecake recipe that is great, and it always makes me nervous to use a new... MORE

Reviewed on Dec. 1, 2005 by RANAROYAL