Pumpkin Swirl Cheesecake
Crust: (or you can use two pre-made graham cracker store crusts if you have to)
2 C. finely crushed ginger snaps
1/2 C. finely chopped pecans (if desired)
6 Tblsp. butter - melted
3-8 oz pkgs. cream cheese, softened
1 C. sugar - divided
1 tsp. vanilla
1 C. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of ground cloves
Crust: mix ingredients and press into bottom and two inches up the side of a 9 inch spring form pan.
Set aside (you can put it into the fridge to help it stay formed while you mix the filling.)
Filling: beat cream cheese & 3/4 C. of the sugar and the vanilla w/ an electric mixer until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Reserve 1 1/2 C. of the plain batter.
Stir remaining 1/3 C. sugar, pumpkin, and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust, top w/ spoon fulls of 1/2 of the plain batter.
Cut through batters w/ a butter knife several times for a marble effect.
Bake @ 325 for 55 minutes until center is almost set. (bake @ 300 if the pan is dark/not silver).
Loosen cake from sides of pan; let the cheesecake cool before actually removing the side of the pan though.
Refrigerate for 4 hours.
Pairs Well With
My sister in laws recipe... YUM