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Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Noelle & Steve Driver
Added: Wednesday, May 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups finely chopped Ginger Snaps
1/2 cup finly chopped Pecans
6 tablespoons butter or margarine, melted
3 packages (8 ounces each) Cream Cheese softened
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teasponn ground nutmeg
Dash ground cloves

Directions:
Directions:
Mix giner snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake at 325 for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300 for 55 minutes if using a dark nonstick springform pan). Lossen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.

Number Of Servings:
Number Of Servings:
8

 

 

 

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