PUMPKIN MARBLE CHEESECAKE

Ingredient :

CRUST

• 1 ¹⁄₂cups gingersnap crumbs (cookies smashed)
• ¹⁄₂cup finely chopped pecans
• ¹⁄₃cup margarine, melted

• FILLING

• 2(8 ounce) packages cream cheese
• ³⁄₄cup sugar, divided
• 1teaspoon vanilla
• 3eggs
• 1cup canned pumpkin
• ³⁄₄teaspoon ground cinnamon
• ¹⁄₄teaspoon ground nutmeg

Directions :

• Preheat oven to 350°F.
• ------CRUST-------.
• Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350°F.
• ---------FILLING--------.
• Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
• Add eggs 1 at a time, mixing well after each.
• Reserve 1 cup of batter.
• Add remaining sugar, pumpkin and spices to remaining batter mixing well.
• Spoon pumpkin and cream cheese batters alternately over crust.
• Cut through batters with a knife multiple times to create a marble effect.
• bake 55 minutes at 350°F.
• loosen cake from edge of pan;cool before removing rim, refrigerate.