Mom's Pumpkin Swirl Cheesecake Recipe

• 1 1/2 c. gingersnap crumbs
• 1/3 c. butter, melted
• 3/4 c. sugar
• 3 Large eggs
• 3/4 teaspoon cinnamon
• 1/2 c. finely minced pecans
• 16 ounce. cream cheese, softened
• 1 teaspoon vanilla
• 1 c. canned pumpkin
• 1/4 teaspoon grnd nutmeg

1. Combine crumbs, pecans, and butter; press onto bottom and 1 1/2 inches up sides of 9 inch spring-form pan.
2. Bake at 350 degrees for 10 min.
3. Combine cream cheese, 1/2 c. sugar, and vanilla, mixing at medium speed on electric mixer till well blended.
4. Add in Large eggs, one at a time, mixing well after each addition.
5. Reserve 1 c. batter; chill.
6. Add in remaining sugar, pumpkin, and spices to remaining batter; mix well.
7. Alternately layer pumpkin and cream cheese batters over crust.
8. Cut through batters with knife several times for marble effect.
9. Bake at 350 degrees for 55 min.
10. Loosen cake from rim of pan; cold before removing rim of pan.
11. Chill.

gingersnap crumbs, butter, sugar, eggs, cinnamon, pecans, cream cheese, vanilla, pumpkin, grnd nutmeg

Taken from cookeatshare.com/recipes/mom-s-pumpkin-swirl-cheesecake-8861 (may not work)