Pumpkin Swirl Cheesecake – That’s a dessert!

Crust:
2 cups crushed gingersnaps
1/2 cup finely chopped pecans
6 tablespoons melted butter

Stir together and press into the bottom of a 9 inch spring-form pan.

Filling:
3 pkgs. cream cheese
1 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
dash ground cloves

DIRECTIONS

Beat cream cheese, 3/4 cup of sugar, and vanilla until combined. Add eggs one at a time. Mix on low until just blended. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup of sugar, pumpkin, and spices into the remaining batter. Spoon 1/2 pumpkin batter over the crust. Top with plain batter. Repeat pumpkin layer. Cut through several times with a knife. Bake at 300 degress for 55 minutes. Refrigerate for at least 4 hours or overnight.

METHOD

Then I chopped ½ cup of pecansThen I added 6 tablespoons of butter and gave that a whirl.Then I pressed the crust mixture into the bottom and about 1 inch up the sides of a 9 inch springform pan.Next I beat the cream cheese and part of the sugarThen added the eggs, one at a time.And the vanilla.Reserve 1 ½ cup of the “plain” mixtureNow add an additional ¼ cup of sugar, the pumpkin, and the spices to the remaining cream cheese mixtureBeginning with the pumpkin mixture, pour ½ onto the gingersnap crust.Now top with ½ of the plain. Repeat the layers.Cut through several times with a knife for the swirling effect.Bake at 300 degrees for 55 minutes or until center is set. Refrigerate for at least 4hours or overnight.

By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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