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Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



25 Nabisco Ginger snap cookies, finely crushed (about 1 ½ C)
½ C finely chopped pecans
4 pkgs (8 oz) crème cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
¼ tsp ground nutmeg
Dash ground cloves

• Preheat oven: 300°
• Mix ginger snaps crumbs, pecans and butter.
• Press firmly onto bottom and 1 inch up side of 9 inch spring form pan.
• Beat crème cheese, ¾ C sugar and the vanilla with electric mixer until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Remove 1½ C of batter and place in small bowl.
• Stir remaining ¼ C sugar, the pumpkin and spices into remaining batter.
• Spoon half of the pumpkin batter into crust. Top with spoonfuls of half of the reserved plain batter.
• Repeat layers.
• Cut through batters with knife several times for marble effect.
• Bake 55 minutes or until center is almost set.
• Cool completely.
• Refrigerate 4 hours or overnight.
• Cut into 16 slices.
• Store leftover cheesecake in refrigerator.




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