Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |