pumpkin-swirl cheesecake

By MauiDreaming

Ingredients

• for filling:
• for crust
• 2 cups ginger snap cookies crushed
• 1/4 cup finely chopped pecans
• 1/4 cup butter melted
• 3 pkg. cream cheese softened
• 3/4 cup sugar divided
• 1 tsp. vanilla
• 3 eggs
• 1 cup canned pumpkin not pumpkin pie filling
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. ground cloves

Details

Servings 10

Preparation

Step 1

preheat oven to 350F
for crust:
combine crumbs, nuts and butter together and press into the bottom of a springform pan.
for filling:
beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. add eggs 1 at a time, beating after each addition until just blended. remove 1 cup of the batter and set aside. stir remaining sugar pumkin and spices into mixer and blend together.
spoon half the pumpkin batter into the crust, top with spoonfuls of half the plain batter. repeat another layer, and swirl with a knife.
bake 45 minutes or until center is almost set.
cool completely, then refridgerate 4 hours.