marbled pumpkin cheesecake

Ingredients

• Servings: 1
• 1 1/2 cups crushed gingersnap cookies
• 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 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 7 hrs 40 mins


• 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 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.