Source:

Carol K.

Serves/Makes:10 to 12

Ingredients

• 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

Preparation

• 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.

Comments

Easy and pretty alternative to regular pumpkin pie and a delight for cheesecake lovers.