Monday, November 08, 2010

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

18 gingersnaps (I made a batch, cooked some a little longer, then put them in the blender)
1/4 cup finely chopped pecans
1/4 cup melted butter
Mix together. Press in springform pan.
3 pkg cream cheese, soft
1/2 cup sugar
1 tsp vanilla
Beat all together.
3 eggs, one at a time
Remove 1 cup plain batter and save for making the marbling affect.
1 cup plain pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves
 (I just used 1 tsp of the Epicure Pumpkin Pie spices)
Beat until blended.
Pour over pressed crumbs.
Drop by spoonfuls the 1 cup of plain batter.  Run a knife through the drops to make a marbled/swirled effect.
Bake at 350F for 45 minutes or until the centre is looking almost set.  Cool completely.  Refrigerate for 4 hours or overnight.

It got rave reviews from these rednecks!

1 comment:

Kimberly said...

Oh. My. That looks so scrumptious!