Pumpkin Swirl Cheesecake
Adapted From: Kraft Foods
Ingredients
25 Ginger Snaps (finely crushed - about 1 /2 cups)
1/2 cup Pecans (finely chopped)
1/4 cup Butter (melted)
4 package Cream Cheese (8 ounce each)
1 cup Sugar (divided)
1 tsp Vanilla
4 Egg
1 cup Pumpkin
2 tsp Pumpkin Pie Spice
Directions
Preheat oven to 325∞F.
Mix ginger snap crumbs, pecans and butter.
Press firmly into bottom and 1î up side of 9î springform pan.
Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
Remove 1-1/2 cups of the batter; place in small bowl.
Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter.
Spoon half of the pumpkin batter into crust.
Top with spoonfuls of half of the reserved plain batter.
Repeat layers.
Cut through batters with knife several times for marble effect.
Bake 55 minutes or until center is almost set.
Cool completely.
Refrigerate 4 hours or overnight.
Store leftover cheesecake in refrigerator.
Katie Dishes - Two Thumbs Up!
Cheesecake Tips:
- Place the bottom of the springform pan in so that the ridge (lip) side is down. This will make sliding the cheesecake off the bottom of the pan easy once it is baked and ready to serve.
- Try not to open the oven door until the time is up.
- Cheesecake is done when the center is almost set and the sides begin to rise up at the edge. When the cheesecake is removed from the oven, cut around the outside edge with a paring knife. Place on a wire rack to cool. Do not loosen or remove the springform pan.
- Cool Completely before refrigerating. When completely cooled, cover and refrigerate for several hours or overnight.
- When ready to serve, cut around the edges of the springform pan. Rinse the knife in hot water before and between slices when cutting. The thinner the knife blade the better.
