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Pumpkin Marbled Cheesecake

1 1/2 cups gingersnap crumbs
1/2 cup pecans, chopped finely
5 tbsp melted butter

16 oz cream cheese
3/4 cup sugar
3 eggs
1 tsp vanilla extract
1 cup canned or home prepared pumpkin
3/4 tsp cinnamon
1/4 tsp ground fresh nutmeg

In a small bowl, stir together crumbs, pecans and melted butter
until well combined and wet. Press the crumb mixture evenly into
the bottom and 2/3 the way up the sides of a buttered 9-inch
springform pan. Place the pan on a cookie sheet and bake at 350
degrees F. for 10 minutes.

In a large mixing bowl, combine cream cheese, sugar, and vanilla.
Using an electric mixer, beat until smooth but DO NOT OVERBEAT or
you will get Grand-Canyon sized cracks during baking. Add the eggs
one at a time, beating until incorporated after each. Remove 1 cup
of this batter and save for later. Add the remaining sugar, pumpkin
and spices and mix until incorporated and the mixture's color looks
uniform. Pour the cream cheese mixture and the pumpkin mixture
alternately into the crust and swirl around with a knife to obtain
the marbled effect.

Bake at 350 degrees F. for 15 minutes. Without opening the oven
door, reduce the heat to 200 degrees F. and bake for 70 minutes or
until the center no longer looks wet and shiny. Remove the cake
from the oven and run a thin knife blade around the inside edge
of the pan. Turn the oven off and put the cake back in for another
30 minutes. Allow to cool at room temperature and chill overnight.
Makes 12 to 18 slices


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