Pumpkin Marble Cheesecake
Source: Kraft Philadelphia® Cream Cheese Classic Recipes Cookbook
Makes: 12 servings
Prep Time: 25 minutes plus refrigerating
Bake Time: 55 minutes
o 2 cups gingersnap cookie crumbs
o ½ cup finely chopped pecans
o 6 tablespoons butter or margarine, melted
o3 packages (8 ounces each) cream cheese, softened (you can use neufchatel cheese)
o ¾ cup sugar
o 1 teaspoon vanilla
o 3 eggs
o ¼ cup sugar
o 1 cup canned pumpkin
o 1 teaspoon ground cinnamon
o ½ teaspoon ground nutmeg
o Dash ground cloves
Mix crumbs, pecans and butter in a bowl then press firmly into bottom and 2 inches up the side of a 9-inch springform pan.
Mix cream cheese, ¾ cups sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, mixing on low speed until blended. reserve 1½ cups batter. Add remaining ¼ cup sugar, pumpkin, and spices to the rest of the batter mixing well. Spoon half of the pumpkin batter over the crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with a knife several times for marble effect.
Bake at 325F for 55 minutes or until center is almost set if using a silver springform pan. (Bake at 300˚F for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake. Cool on the counter or in oven with door ajar for about 1 hour. Refrigerate 4 hours or overnight.