Pumpkin Marble Cheesecake Crust 1 1/2 cups gingersnap crumbs 1/2 cup finely chopped pecans 1/3 cup margarine, melted Heat oven to 350 degress Mix crumbs, pecans and margarine: press onto bottom and 1 1/2 inches up sides of 9 inch springform pan. Bake 10 minutes. Filling 2 packages (8 ounces each) Philadelphia Cream Cheese, softened. 3/4 cup sugar, divided 1 teaspoon vanilla 3 eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Beat cream cheese, 1/2 cup sugar and vanilla at medium speed with electric mixer until weel blended. Add eggs, 1 at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin and spices to remaning batter: mix well. Spoon pumpkin and cream cheese batter alternately over crust; cut through batters with knife several times for marble effect. Bake 55 minutes. Loosen cake from rim of pan: cool before removing rim of pan. Refrigerate. Makes 10 to 12 servings Sandra Lawrence Vancouver, WA |