Pumpkin Cheesecake
From ROCKY MOUNTAIN LODGE & CABINS|
Crust:
1 1/2 cups gingersnap crumbs Preheat oven to 350 degrees. Combine crumbs, pecans and butter; press onto bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake for 10 minutes, remove from oven. Filling:
2 8-ounce packages cream cheese, softened Combine cream cheese, 1/2 cup sugar and vanilla extract, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Set aside 1 cup of batter. To the remaining batter add sugar, pumpkin and spices; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cutting through batters with knife several times for a marble effect. Bake at 350 degrees for 55 minutes. Remove from oven and loosen cake from rim of pan with a knife; cool before removing from pan. Chill for several hours. Serves 12 |
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