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Marbled Pumpkin Cheesecake Recipe

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This recipe for Marbled Pumpkin Cheesecake, by , is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Passaretti

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. gingersnap cookies
2 tbsp white sugar
3 tbsp melted butter
2 pkg. (8oz. each) neufchatel cheese (light cream)
3/4 c. brown sugar
2 lg eggs
1 1/2 tsp Chinese 5 spice seasoning or pumpkin pie spice
1 can (1 lb. ) pumpkin

Directions:
Directions:
1. Crush enough cookies to make 1 3/4 c. crumbs. In a 9 " cheesecake pan with removable rim, mix cookie crumbs, white sugar, and butter. Press over bottom and about 1 " up pan sides.
2. Bake crust in a 325 oven till slightly browner, about 15 min.
3. Meanwhile, in a food processor or in a bowl with mixer, blend cheese, brown sugar, and eggs till smooth. Spoon 1/2 c. of the cheese mixture into a small bowl. Add 5 spice and pumpkin to remaining cheese mixture and mix well.
4. Pour pumpkin filling into hot or cool crust. Drop rounded tbsp of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
5. Bake in a 325 oven till the center barely jiggles when cake is gently shaken, about 50 min. cool on a rack. Cover and chill till cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
My girlfriend Patty got this recipe from a guy named Gil who worked at the golf course. This cheesecake is awesome!

 

 

 

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