Philly Pumpkin Swirl Cheesecake
photo by ziminya
- Ready In:
- 5hrs 20mins
- PREHEAT oven to 325°F.
- Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
- Stir 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 the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
- BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
RECIPE SUBMITTED BY
I'm a work at home person at this time,My past work has been in many area's, Mostly in the cooking field. I love to make my own recipes with the help from other friends and family ideas. My fun thing that I do from my home is design Jewelry,working with wire and all sorts of beads and things.My favorite cookbooks are old cookbooks that I have collected from household and garage sales, I just keep looking for fun thing to make.