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Desserts-Cheesecake: Marbled Pumpkin Cheesecake

Source of Recipe

Watkins Catalog


List of Ingredients

1 1/2 cups gingersnap cookie crumbs
1/4 cupunsalted butter, melted
2 pkgs. (8 oz.) cream cheese, softened
3/4 cup sugar, divided
1 tsp.Watkins Vanilla Extract
3 eggs
1 cupcanned or cooked pumpkin
1 1/2 tsp.Watkins Pumpkin Pie Spice


Recipe

Preheat oven to 400�F. Combine crumbs and butter.�� Press firmly on bottom and up sides of pie plate.� Bake for 5 minutes; remove from oven and let cool.� Reduce oven temperature to 325�F.

In a large mixing bowl, beat cream cheese, 1/2 cup/ 120 mL sugar and vanilla until blended.� Beat in eggs one at a time.� Reserve 1 cup batter.� Add the rest of the sugar, pumpkin, and Pumpkin Pie Spice to the remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over crust.� Cut through batters with knife several times for marble effect.��

Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched.� Loosen cake from rim of pan.� Let cool to room temperature, then chill.�
Makes 12 servings.