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PUMPKIN SWIRL CHEESECAKE Recipe

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This recipe for PUMPKIN SWIRL CHEESECAKE, by , is from The Stewart-Fleming Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ANDREA PRINCE

Category:
Category:

Ingredients:  
Ingredients:  
25 NABISCO GINGER SNAPS, FINELY CRUSHED ( 1 1/2 CUPS)
1/2 CUP FINELY CHOPPED PECANS
1 TSP VANILLA
1/4 CUP BUTTER (1/2 STICK) SOFTENED
1 CUP CANNED PUMPKIN
1 TEASPOON GROUND CINNAMON
1 CUP SUGAR

Directions:
Directions:
HEAT OVEN TO 325
MIX CRUMBS, NUTS AND BUTTER; PRESS ONTO BOTTOM OF 13 X 9" PAN. BEAT CREAM CHEESE, 3/4 CUP SUGAR AND VANILLA WITH MIXER UNTIL BLENDED. ADD EGGS, 1 AT A TIME, BEATING AFTER EACH JUST UNTIL BLENDED. REMOVE 1 1/2 CUPS BATTER. STIR REMAINING SUGAR, PUMPKIN, AND SPICES INTO REMAINING BUTTER. SPOON HALF THE PUMPKIN BATTER INTO CRUST; TOP WITH SPOONFULS OF HALF THE PLAIN BATTER. REPEAT LAYERS; SWIRL WITH KNIFE.
BAKE 45 MINUTES OR UNTIL CENTER IS ALMOST SET. REFRIG. 4 HRS.

 

 

 

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