marbled pumpkin cheesecake
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- 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
- 1 1/2 tsp
- pumpkin pie spices
- 15 oz
- canned pumpkin puree
1combine gingersnaps, graham crackers, 1/4 cup sugar and melted butter in a bowl.
2press gingersnap, and graham cracker mixture onto bottom of a 9in springform pan. bake for 5min at 350'. let cool.
3combine cream cheese, 1 cup sugar, and eggs with an electric mixer.
4pour half of cheesecake mixture onto cooled crust
5reserve 1 cup cheesecake mixture, and then add pumpkin puree, and pumpkin pie spice to left over cheese cake mixture.
6pour half of pumkin mixture onto cheesecake mixture already in crust and then pour the reserved 1 cup cheesecake mixture alternating with remaining pumpkin mixture.
7using a butter knife swirl pumpkin and cheesecake mixture to achieve a marbled effect
8bake 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)