marbled pumpkin cheesecake

How To Make marbled pumpkin cheesecake

• 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)
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