Recipe For Cooking Marbled Pumpkin Cheesecake
Toaster Oven Cakes :: Trifles and Tortes
Marbled Pumpkin Cheesecake
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1 1/2 C. gingersnap cookie crumbs
\n1/4 C. unsalted butter, melted
\n2 (8 oz.) pkg. cream cheese, softened
\n3/4 C. sugar, divided
\n1 tea. Watkins Vanilla Extract or flavoring
\n3 eggs
\n1 C. canned or cooked pumpkin
\n1 1/2 tea. Watkins Pumpkin Pie Spice
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Preheat oven to 400 degrees F.
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Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 min.; remove from oven, cool. Reduce temperature to 325 degrees F.
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In lrg. mixer bowl, beat cream cheese, 1/2 C. sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 C. batter. Add remaining sugar, pumpkin, and pumpkin pie spice to remaining batter; mix well.
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Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake for 45 to 50 min. or until cheesecake springs back slightly when touched. Loosen cake from rim of pan. Let cool to room temperature then chill.
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Makes approximately 12 servings.
