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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pumpkin-Swirl Cheesecake Recipe

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This recipe for Pumpkin-Swirl Cheesecake is from ET's Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
25 Gingersnap cookies(about 1+1/2 cups) , crushed
1/2 cup finely chopped pecans
1/4 cup melted butter
4-8 oz pkg of cream cheese
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup of canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of ground cloves
Directions:
Directions:
Heat oven to 325º

Mix gingersnap crumbs, nuts & butter then press onto bottom of 13X9 pan

Beat cream cheese, 3/4 cup sugar & vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1+1/2 cups of batter. Stir remaining sugar, pumpkin & spices into remaining batter.

Spoon half the pumpkin batter into the crust; top with spoonfuls of half the plain batter. Repeat layers & swirl gently with knife

Bake 45 minutes or until center is almost set. Cool completely

 

 

 

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