"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for PUMPKIN SWIRL CHEESECAKE, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Sands
Added: Saturday, February 4, 2006


2 c. finely crushed ginger snaps
1/2 c. finely chopped pecans
6 tbsp. butter or margarine, melted
3 pkg. (8 oz. ea.) cream cheese softened
1 c. sugar, divided
1 tsp. vanilla
3 eggs
1 c. canned pumkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves
red and yellow food coloring, optional

Ask Randall how to turn on the oven
Mix ginger snap crumbs, pecans, and butter, press onto bottom and 2 inches up side of a 9 inch springform pan
Beat cream cheese, 3/4 cup of sugar and vanilla with electric mixer on medium speed until well blended
Add eggs, 1 at a time, mixing on low speed after each addition just until blended
Reserve 1-1/2 cups of the plain batter.
Stir remaining 1/4 sugar, pumkin and spices into remaining plain batter
Red and yellow food coloring makes the pumkin batter more orange so when you swirl the 2 batters together there is more of a marble effect
Spoon 1/2 of the pumkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter
Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 minutes or until center is almost set if using a silver springform pan (or bake at 300 degrees for 55 min. if using dark nonstick springform)
Loosen cake from side of pan, cool before removing rim of pan.
Refrigerate 4 hours or overnight
Serves 12 Texans.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
It's great for Thanksgiving, but can be served year round. Everybody loves this one.




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