Marbled Pumpkin Cheesecake
The rich flavor of a cheesecake with a light autumn twist.
Yield: Serves 12Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 2- 8oz. packages reduced- or no-fat cream cheese, softened
- 3/4 cup granulated sugar, divided (or sugar substitute)
- 1 tsp. vanilla extract
- 3 eggs
- 1 cup canned or cooked pumpkin
- 1 1/2 tsp. pumpkin pie spice
Instructions
- Preheat oven to 400 degrees F
- Combine crumbs and butter
- Press firmly on bottom and up sides of pie plate
- Bake for 5 minutes
- Remove from oven, cool
- Reduce temperature to 325 degrees F
- In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended
- Beat in eggs one at a time
- Reserve 1 cup batter
- Add remaining sugar, pumpkin, and pumpkin pie spice 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 for 45 to 50 minutes or until cheesecake springs back slightly when touched
- Loosen cake from rim of pan
- Let cool to room temperature then chill
