Marbled Pumpkin Cheesecake
Ingredients |
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1-1/2 cups/375 mL gingersnap cookie
crumbs (about 32 cookies) |
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Cooking Directions |
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Preheat oven to 400°F/200°C. Combine
crumbs and butter. Press firmly over bottom and up sides of pie plate.
Bake for 5 minutes; remove from oven and let cool. Reduce oven
temperature to 325°F/170°C. In large mixer bowl, beat cream cheese, 1/2
cup/120 mL sugar and vanilla until blended. Beat in eggs one at a time.
Reserve 1 cup/250 mL batter. Add remaining sugar, pumpkin and Pumpkin
Pie Spice to remaining batter; mix well. Alternately layer pumpkin and
cream cheese batters over crust. Cut through batters with knife several
times for marbled effect. Bake for 45 to 50 minutes or until cheesecake
springs back lightly when slightly touched. Loose cheesecake from rim of
pan. Let cool to room temperature, then chill. |
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