Ingredients Jump to Instructions ↓

  1. 1 1/2c Gingersnap Crumbs

  2. 3/4t Cinnamon

  3. 1 c Canned Pumpkin

  4. 3 ea Eggs

  5. 1 t Vanilla

  6. 3/4c Sugar

  7. 16 oz Cream Cheese, Softened

  8. 1/3c Margarine, Melted

  9. 1/2c Finely Chopped Pecans

  10. 1/4t Ground Nutmeg

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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