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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 12 |
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Directions: Filling directions:
Beat cream cheese, ? cup sugar, and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining ? cups sugar, pumpkin, and spices into remaining batter. Spoon ? of the pumpkin batter over crust; top with spoonfuls of the ? of the reserved plain batter. Repeat layers. Cut through batters until knife several times for marble effect.
Bake at 325 degrees for 55 minutes or until center is almost set if using a springform pan (or, bake at 300 degrees for 55 minutes is using a dark nonstick springform pan). Loose cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Cut into 16 pieces.
How-to: Don't have a springform pan? You can bake this cheesecake in a 13x9 in. baking dish. Line the dish with foil, with ends of foil extending over sides of pan. Prepare as directed decreasing baking time to 45 minutes or until center is almost set.
| Ingredients:
4 egg
326/625 Pound(s) divided sugar
1/4 Can(s) ground nutmeg
1/6 Ounce(s) vanilla extract
1 Can(s) pumpkin
24 Ounce(s) cream cheese
1/6 Ounce(s) cinnamon |
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Pumpkin Swirl Cheesecake Crust
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Directions:
Mix ginger snap crumbs, pecans, and butter. Press onto bottom and 2 inches up side of a 9-in. springform pan
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