Pumpkin Marble  Cheesecake 

Ingredients

• 1 1/2 cups gingersnap crumbs

• 1/2 cup finely chopped pecans

• 1/3 cup margarine; melted

• 16 ounces softened cream cheese

• 3/4 cup sugar

• 1 teaspoon vanilla

• 3 eggs

• 1 cup pumpkin

• 3/4 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

Method

Combine crumbs, pecans and margarine, press onto bottom and 1 1/2 inches up the sides of a 9 inch spring form pan. Bake at 350°F for 10 minutes. Combine cream cheese, 1/2 cup sugar, vanilla and mix at medium speed with an electric mixer until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter and refrigerate. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. cut through batters with knife several times for marble effect. Bake at 350°F for 55 minutes. Loosen cake from side of pan and cool before removing from pan.

Yield: 10 servings