Recipe: Pumpkin Marble Cheesecake with Gingersnap-Pecan Crust

PUMPKIN MARBLE CHEESECAKE

FOR THE CRUST:
1 1/2 cups gingersnap cookies, crushed
1/2 cup pecans, finely chopped
1/3 cup butter, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin puree (unsweetened)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

TO PREPARE THE CRUST:
Combine crumbs, pecans and butter; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.

Bake at 350 degrees F for 10 minutes.

TO PREPARE THE FILLING:
Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Reserve 1 cup batter and refrigerate it. Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer the pumpkin batter and the reserved cream cheese batter over crust. Cut through batters with knife several times for marble effect.

Bake at 350 degrees F for 55 minutes.

Loosen cheesecake from rim of pan; cool before removing rim of pan. Chill.

Makes 1 (9-inch) cheesecake, 10 servings
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