Marbled Pumpkin Cheesecake
Description
This pumpkin cheesecake, with a gingersnap crust and creamy pumpkin filling with a marbled swirl, makes it a perfect holiday dessert.
Ingredients
•
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
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3 eggs
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1 cup canned pumpkin
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2
Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.
3
Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.
4
Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.
5
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.
6
Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.
7
Serve and enjoy!