This will be one of the pies I will make for Thanksgiving, as it has pumpkin in it. Yum.
Pumpkin Marble Cheesecake
2 c gingersnap cookie crumbs
1/2 c finely chopped pecans
6 T butter, melted
3 packages (8 oz each) of cream cheese, softened (Use 1/3 less fat type)
1 c sugar, divided
1 tsp vanilla
1 c canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
Dash ground cloves
Mix crumbs, pecans and butter; press into bottom and 2 inches up side of 9 inch spring form pan.
Mix cream cheese, 3/4 c of the sugar and vanilla with electric mixer on medium speed until blended. Add eggs, mixing on low speed just til blended. Reserve 1-1/2 c batter. Add remaining 1/4 c sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife several times for marble effect.
Bake 325 degrees for 55 minutes until center is almost set. Refrigerate 4 hours before serving. Makes 12 pieces.
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