Pumpkin Swirl Cheesecake

Prep Time: 20 min
Total Time: 5 hr 15 min
Makes: 16 servings, one slice each

25 Ginger Snap cookies, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

PREHEAT oven to 325 F. Mix ginger snap crumbs, pecans and butter; press
firmly onto bottom and 1 inch up side of 9-inch springform pan. BEAT cream
cheese, 3/4 cup of the sugar and the vanilla with electric mixer until
well blended. Add eggs, one at a time, mixing on low speed after each
addition just until blended. Remove 1-1/2 cups of the batter; place in
small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into
remaining batter. Spoon half of the pumpkin batter into crust; top with
spoonfuls of half of the reserved plain batter. Repeat layers. Cut through
batters with knife several times for marble effect. BAKE 55 min. or until
center is almost set. Cool completely. Refrigerate 4 hours or overnight.
Cut into 16 slices. Store leftover cheesecake in refrigerator.

Nutrition (per serving) Calories 370 Total fat 27g Saturated fat 15g
Cholesterol 120mg Sodium 340mg Carbohydrate 25g Dietary fiber 1g Sugars
18g Protein 6g Vitamin A 60%DV Vitamin C 0%DV Calcium 6%DV Iron 6%DV
--
Julie Morales
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