Pumpkin marble cheesecake *** mm

Yield: 10 Servings

Measure Ingredient
1½ cup Gingersnap crumbs
½ cup Finely chopped pecans
⅓ cup Margarine, melted
16 ounces Cream cheese, softened
¾ cup Sugar
1 teaspoon Vanilla
3 eaches Eggs
1 cup Canned pumpkin
¾ teaspoon Cinnamon
¼ teaspoon Ground nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1½-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, ½ c sugar and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. 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., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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