Pumpkin Swirl Cheesecake
  • 2 cups finely crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 6 Taablespoons butter, melted
  • 3 (8-ounce) packages of cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash ground cloves
  1. Preheat oven to 325 degrees.
  2. To make the crust, mix the gingersnap crumbs, pecans and butter. Press onto the bottom and up sidesof a 9-inch springform pan.
  3. To make the filling, beat the cream cheese, 3/4 cup sugar and vanilla with an electric mixer until very smooth. Add the eggs, 1 at a time, mixing on low speed after each addition, until just blended. Remove and reserve 1 1/2 cups of the plain batter. Stir the remaining 1/4 cup sugar, pumpkin and spices into the remaining batter.
  4. Spoon half of the pumpkin batter over the crust. Top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with a knife several times to marble the cake.
  5. Bake for 55 minutes or unti lthe center is almost set. Remove from the oven. Runa knife along the edges of the pan to loosed the cake; this will help prevent cracking. Cool before removing the sides of the pan. Refrigerate 4 hours or overnight.
From the Houston Chronicle