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Sunday, November 8, 2009

Pumkin Swirl Cheesecake

25 ginger snaps, finely crushed
1/2 C finely chopped pecans
1/4 C butter, melted
4 pkg cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C pumpkin
1 tsp cinnamon
1/4tsp nutmeg

Heat oven to 350F.

Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

Beat cream cheese, 3/4 C sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 C batter. Stir in remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours.


1 comment:

  1. I love cheesecake and the combination of pumpkin sounds AWESOME!!!


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