Pumpkin Marble Cheesecake
1 1/2 C. gingersnap crumbs
1/2 C. finely chopped pecans
1/3 C. butter, melted
24 oz. cream cheese, softened
1 C. plus 2 T. sugar
1 1/2 t. vanilla
1 1/2 C. pumpkin purée (fresh cooked or canned)
1 t. ground cinnamon
1/2 t. ground nutmeg
Preheat oven to 350°F.
Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350°F oven. Remove and allow to cool.
Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove and set aside 1 cup batter, and chill.
Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.
Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.