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Pumpkin Marble Cheesecake Recipe

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

Contributor:  
Contributor:  
Robbie Horn

Category:
Category:

Ingredients:  
Ingredients:  
1 and 1/2 cups gingersnaps crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 pckgs (8oz each) cream cheese, softened
3/4 cups sugar, divided
1 tsp vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp cinnamon
1/4 tsp nutmeg

Directions:
Directions:
For crust: I use a processor to crumb the gingersnaps, then the pecans. Mix the crumbs together and then add the melted butter and toss evenly. Press the crumbs into the bottom and up about an inch and a half on the sides of a 9" springform pan. Bake 10 minutes at 350.

Filling: Beat cream cheese, 1/2 cup of the sugar, and the vanilla at medium speed til well blended. Add eggs, 1 at a time, mixing well after each. Reserve 1 cup of the mixture. Add the remaining sugar, pumpkin, and spices and mix well. Spoon the pumpkin/cream cheese mixture and the plain reserved batter alternately over the crust. Cut through several times with a knife to create the marble effect. Bake 50-55 minutes at 350. Run a knife along the crust/pan, but cool before removing the springform side. Refrigerate.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
90 minutes, including cook time.

 

 

 

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