Pumpkin Swirls on My Mind...

Keeping up with my fall theme...

Fall is in the air. The cool crisp air has people talking about all things fall......golden leaves, corn stalks, scarecrows and PUMPKIN! This recipe is very appropriate for this time of year! The best of both worlds. Cheesecake and Pumpkin!




Pumpkin Swirl Cheesecake

25 Ginger Snaps FINELY crushed, about 1 1/2 cups
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz.) cream cheese
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinamon
1/4 tsp. ground nutmeg
dash ground cloves

Preheat oven to 325 if using silver 9-inch springform pan (or 300 if using a dark nonstick springform 9-inch pan). Mix ginger snap crumbs, pecans and butter, press onto bottom and up 1 inch up side of pan.

Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs one at a time and beat for one minute after each egg is added. Mix on low until all are blended. Remove 1 1/2 cups of the batter and place in small bowl. Mix in remaining 1/4 cup of 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 layers. Cut through batters with knife several times for the marbled effect.

Bake 55 min. to 1 hour and 5 min. or until 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 refrigerator.


ENJOY!!


*This fab recipe comes from my more domestic Sister-in-laws collection. Just so ya know!