• Cooking Time: 55
  • Servings:
  • Preparation Time:


My husband eat this year-round. Its so good.


  • 2 cups finely crushed Ginger Snaps
  • 1/2 cup finely chopped Pecans
  • 6 Tbsp. butter or margarine, melted
  • 3 pkg (8oz each) cream cheese, softened
  • 1 cup sugar, divided
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • dash ground cloves


  • Mix ginger snap crumbs, pecans, and butter; press into bottom and 2 inches up the sides of a 9-inch springform pan.
  • Beat cream cheese, 3/4 cup of sugar and vanilla until well blended.
  • Add eggs, 1 at a time, mixing on low speed after each addition until just blended.
  • Reserve 1-1/2 cups of the plain batter.
  • Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
  • Spoon 1/2 the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with a knife several times for marble effect.
  • Bake at 325 degrees for 55 min or until center is almost set if using silver springform pan.
  • OR bake at 300 degrees for 55 min if using a dark springform pan.
  • Loosen cake from side of pan; cool before removing side of pan.
  • Refrigerate 4 hours or overnight.

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