Weekend Cooking: Pumpkin swirl cheesecake
Since our nephew, Adam spent Christmas with us, I made his favorite cheesecake for our Christmas dessert. This cheesecake is a hit whenever I make it. The color isn’t great in this photo, but you get the idea.
3 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash ground cloves
2 cups finely crushed ginger snaps
½ cup finely chopped pecans
6 tablespoons butter or margarine, melted
Crust: Mix ginger snap crumbs, pecans, and butter; press onto bottom and 2 inches up side of 9 inch springform pan.
Filling: Beat cream cheese, ¾ cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1½ cups of the plain batter. Stir remaining ¼ cup sugar, pumpkin, and spices into remaining batter. Spoon ½ of the pumpkin batter over crust; top with spoonfuls of ½ of the reserved plain batter. Repeat layers. Cut through batter with knife several times for marble effect.
Bake at 325° for 55 minutes or until center is almost set if using a silver springform pan. (Or bake at 300° for 55 minutes if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Makes 12 servings.
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