Nik's Homepage

Pumpkin Marbled Cheesecake

Crust:

1 1/2 cups Gingersnap Crumbs

1/2 cup pecans - chopped finely

5 tbsp. Melted Butter

Cheesecake

16 oz. Cream Cheese

3/4 cup Sugar

3 eggs

1 tsp. vanilla extract

1 cup canned or home prepared pumpkin

3/4 tsp Cinnamon

1/4 tsp ground fresh nutmeg

Crust

In a small bowl, stir together crumbs, pecans and melted butter until well combined and wet. Press

the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch

springform pan. Place the pan on a cookie sheet and bake at 350 degrees F. for 10 minutes.

Cheesecake
In a large mixing bowl, combine cream cheese, sugar, and vanilla. Using an electric mixer, beat
until smooth but DO NOT OVERBEAT or you will get Grand-Canyon sized cracks during baking.
Add the eggs one at a time, beating until incorporated after each. Remove 1 cup of this batter and save for later. Add the remaining sugar, pumpkin and spices and mix until incorporated and the
mixture's color looks uniform. Pour the cream cheese mixture and the pumpkin mixture alternately into the crust and swirl arou nd with a knife to obtain the marbled effect. Bake at 350 degrees F. for 15 minutes. Without opening the oven door, reduce the heat to 200 degrees F. and bake for 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill overnight. Makes 12 to 18 slices

Back to Cakes

Hosted by www.Geocities.ws