Marbled Pumpkin Cheesecake

INGREDIENTS:
Crust:

  • 1 1/2 cups crushed gingersnap cookies
  • 1/3 cup butter, melted

Filling:

  • 24 ounces cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 15 oz. can of pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pumpkin pie spice

DIRECTIONS:

  1. Preheat oven to 325 degrees F. In a medium bowl, mix together the crushed gingersnap cookies and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and pumpkin pie spice into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 70 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.*


*To prevent the cheesecake from cracking, I put a pan of water on the rack under the cheesecake. When the cheesecake was done, I turned off the oven and cracked the door and let it cool in the oven for the next 2 hours before removing it to the refrigerator. 

Adapted from an allrecipes.com recipe.

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