Pumpkin Swirl Cheesecake

Filling:
3 pkgs. of 8 oz. Cream Cheese (softened)
1 Cup Sugar, divided
1 Tsp. Vanilla
3 Eggs
1 Cup Canned Pumpkin
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
Dash of ground Cloves

Crust:
2 Cups finely crushed ginger snaps
1/2 Cup finely chopped pecans
6 Tbsp. Butter or Margarine (Melted)

Crust Mix: Press onto the bottom and 2 inches up the side of a 9 inch springform pan.

Filling: Beat cream cheese, 3/4 cup of sugar and Vanilla until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Reserve 1-1 1/2 cups of plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over the crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batter with knife several times for a marble effect.

Bake: 325 for 55 minutes or until center is almost set if using a silver springform pan. OR bake at 300 for 55 minutes if using a dark nonstick springform pan. Loosen cake from sides of pan; cool before removing sides of pan. Refrigerate 4 hours or overnight.

This is one of the best things I've ever made. Make sure the batter is beaten well enough though or else you will have clumps of cream cheese in the middle.

 

good looking pie

 

It's a good bit of work but well worth it! And I don't care if you call it a cake or a pie....I'll eat it all!

 

Did ya get it with coupons?

 

The recipe? No.