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Pumpkin Marble Cheesecake

1 1/2 cups ginger cookie crumbs
1/2 cups finely chopped pecans
1/3 cup butter

3 8-ounce packages. cream cheese
1 cup sugar, divided
4 eggs
1 cup pumpkin puree
3/4 tsp freshly ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp freshly ground ginger
1/8 tsp ground cloves

Mix cookie crumbs, pecans, and butter and press onto bottom and
half way up sides of a 9-inch springform pan. Bake at 350F for 10
minutes. Beat cream cheese, 3/4 cup sugar, and vanilla until well
blended and smooth. Add eggs, one at a time, blending well after
each addition. Remove 1 cup of batter and reserve. Add remaining
sugar, pumpkin puree, and spices to remaining batter and mix well.
Spoon both batters alternately over the crust and cut through
batters several times to marble.

Bake at 350F for 45 minutes and then turn off oven and allow
cheesecake to cool down in oven for 2 hours. Loosen cake from rim
of pan and cool completely. Refrigerate at least 4 hours.

I like to serve this with whipped cream that's been sweetened and
spiced with ginger.

I use this recipe for the cookies for the crust and then get to eat the
ones I don't need for the crust. It was one of my grandma's recipes that
she many times. I love these cookies with a cup of tea.

Ginger Cookies

2 cups sifted flour
3 tsps. ground ginger
2 tsps. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses

Sift flour ginger, soda, cinnamon, and salt together and set aside.
Cream butter and sugar until light and fluffy. Beat in egg and
molasses. Stir in flour mixture, 1/3 at a time, until well blended.

Chill dough for at least 1/2 hour. Roll dough, a teaspoonful at
a time, into small balls and roll each in sugar. Place 2 inches
apart and flatten each with the bottom of a glass.

Bake at 350F for 12-14 minutes (until tops are cracked). Cool on


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