1 1/2 c Gingersnap Crumbs 1 t Vanilla
1/2 c Finely Chopped Pecans 3 ea Eggs
1/3 c Margarine, Melted 1 c Canned Pumpkin
16 oz Cream Cheese, Softened 3/4 t Cinnamon
3/4 c Sugar 1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1
1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F.,
10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at
medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Reserve 1 c
batter, chill. 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 degrees F., 55 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Chill.
Yields
10 servings