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Pumpkin Pie Cheese Cake - Pumpkin Marble Cheesecake
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Recipe Information
Carol K.

Serves/Makes:10 to 12

  • 1-1/2 cups (350 ml) gingersnap crumbs
  • 1/2 cup (125 ml) finely chopped pecans
  • 1/3 cup (80 ml) margarine, melted
  • 2 packages (8 oz) cream cheese, softened
  • 3/4 cup (175 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 3 eggs
  • 1 cup (225 ml) canned pumpkin
  • 3/4 tsp (4 ml) cinnamon
  • 1/4 tsp (1 ml) ground nutmeg
  • Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9 inch springform pan.
  • Bake at 350 degrees (175 C.) F. for 10 minutes.
  • Combine cream cheese, 1/2 cup (125 ml) 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 (225 ml) batter.
  • Add remaining sugar, pumpkin and spices to remaining batter; mix well.
  • Alternately layer pumpkin and cream cheese batters over crust.
  • cut through batters with knife several times for marble effect.
  • Bake at 350 F. for 55 minutes.
  • Loosen cake from rim of pan; cool before removing rim of pan.
  • Chill.
Easy and pretty alternative to regular pumpkin pie and a delight for cheesecake lovers.

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