Ingredients

How to make it

  • Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9" springform pan.
  • BEAT: cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each additon just until blended. Remove 1 1/2 cups of batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layer. Cut through batter with knife sever times for a mable effect
  • BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    YUM I LOVE CHEESCAKES
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  • zena824 17 years ago
    I love all cheesecakes..... sounds delicious...
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  • becflower 17 years ago
    I made one almost like this for Thanksgiving, a little different and it was amazing as well.
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