Pumpkin Swirl Cheesecake

By jessicar

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Ingredients

1-1/2 cups gingersnaps crushed
1/2 cup pecans
1/4 cup butter melted
4 pkg cream cheese softened
1 cup sugar
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
dash ground cloves

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 325°F.

Step 2

Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

Step 3

Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.

Step 4

Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

Step 5

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.