MARBLED PUMPKIN CHEESECAKE

marbled pumpkin cheesecake image

Provided by christine greer

Time 1h

Number Of Ingredients 8

1 c crushed gingersnaps
1/2 c graham crackers, crushed
1 1/4 c white sugar
1/4 c butter, melted
16 oz cream cheese, room temperature
4 eggs
1 1/2 tsp pumpkin pie spices
15 oz canned pumpkin puree

Steps:

1. combine gingersnaps, graham crackers, 1/4 cup sugar and melted butter in a bowl.
2. press gingersnap, and graham cracker mixture onto bottom of a 9in springform pan. bake for 5min at 350'. let cool.
3. combine cream cheese, 1 cup sugar, and eggs with an electric mixer.
4. pour half of cheesecake mixture onto cooled crust
5. reserve 1 cup cheesecake mixture, and then add pumpkin puree, and pumpkin pie spice to left over cheese cake mixture.
6. pour half of pumkin mixture onto cheesecake mixture already in crust and then pour the reserved 1 cup cheesecake mixture alternating with remaining pumpkin mixture.
7. using a butter knife swirl pumpkin and cheesecake mixture to achieve a marbled effect
8. bake at 350' for 40min. (to prevent cracking fill a lasagna pan 1/2 full with water and place in oven on bottom rack while cheesecake is baking)