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    Pumpkin Marble Cheesecake

    Source of Recipe

    Walnut Brook Bed & Breakfast

    List of Ingredients

    • CRUST:
    • 1-1/2 c. gingersnap crumbs
    • 1/2 c. finely chopped pecans
    • 1/3 c. margarine, melted
    • FILLING:
    • 2 (8 oz.) pkgs. cream cheese, softened
    • 3/4 c. sugar, divided
    • 1 t. vanilla
    • 3 eggs
    • 1 c. canned pumpkin
    • 3/4 t. cinnamon
    • 1/4 t. nutmeg


    1. Heat oven to 350 degrees.

    2. Mix crumbs, pecans and margarine; press into the bottom and 1-1/2 inches up the sides of a 9 inch springform pan. Bake 10 minutes.

    3. Beat cream cheese, 1/2 c. sugar and vanilla at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Reserve one cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with a knife several time for the marble effect.

    4. Bake for 55 minutes. Loosen cake from rim of pan; cool before removing rim. Refrigerate.




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