Ingredients:
1 1/2 cups gingersnap crumbs ( cookies smashed)
1/2 cup finely chopped pecans
1/3 cup margarine, melted
2 (8 ounce) packages cream cheese
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 350 F.
——CRUST——-.
Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350 F.
———FILLING——–.
Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
Add eggs 1 at a time, mixing well after each.
Reserve 1 cup of batter.
Add remaining sugar, pumpkin and spices to remaining batter mixing well.
Spoon pumpkin and cream cheese batters alternately over crust.
Cut through batters with a knife multiple times to create a marble effect.
bake 55 minutes at 350 F.
loosen cake from edge of pan;cool before removing rim, refrigerate.
Servings: 10-12
Time preparation: 25 min.
Time total: 80 min.