marbled pumpkin cheesecake
Family Tested & Approved
graham crackers, crushed
cream cheese, room temperature
pumpkin pie spices
canned pumpkin puree
combine gingersnaps, graham crackers, 1/4 cup sugar and melted butter in a bowl.
press gingersnap, and graham cracker mixture onto bottom of a 9in springform pan. bake for 5min at 350'. let cool.
combine cream cheese, 1 cup sugar, and eggs with an electric mixer.
pour half of cheesecake mixture onto cooled crust
reserve 1 cup cheesecake mixture, and then add pumpkin puree, and pumpkin pie spice to left over cheese cake mixture.
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.
using a butter knife swirl pumpkin and cheesecake mixture to achieve a marbled effect
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)