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Pumpkin Marble Cheesecake Recipe

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This recipe for Pumpkin Marble Cheesecake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups Gingersnap Crumbs
1/3 cup Margarine -- Melted
3/4 cup Sugar
3 Eggs
3/4 tsp Cinnamon
1/2 cup Finely Chopped Pecans
16 ounces Cream Cheese -- Softened
1 tsp Vanilla
1 cup Canned Pumpkin
1/4 teaspoon ground Nutmeg

Directions:
Directions:
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 F, 10 minutes. Combine cream cheese, 1/2 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 F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

 

 

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