pumpkin swirl cheesecake

How To Make pumpkin swirl cheesecake

• 1

  Preheat oven to 325*. If using a silver 9 inch springform pan (or to 300* if using a dark nonstick 9 inch spring-form pan). Mix gingersnap crumbs, pecans, and butter; press onto bottom and 1 inch up side of pan.
• 2

  Beat Cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer till well blended. Add eggs, 1 at a time, mixing on low speed just till blended. Remove 1 1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter into crust; top with spoonfuls of half the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• 3

  Bake 55 minutes to 1 Hour 5 minutes or till center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight. Store leftovers in fridge. Enjoy!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card