Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.
Ingredients
- NABISCO Ginger Snaps, finely: 25 piece (crushed)
- Planters pecans: 0.5 cup (finely chopped)
- butter: 0.25 cup (melted)
- Philadelphia cream cheese: 4 packages (8 ounce packages, softened)
- sugar: 1 cup (divided)
- vanilla: 1 tsp
- eggs: 4 piece
- canned pumpkin: 1 cup
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- Dash of ground cloves:
Metric Conversion
Stages of cooking
-
Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
-
Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
-
Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
