Marbled Pumpkin Cheesecake

I went looking for a good pumpkin cheesecake for Thanksgiving and I found this one on my favorite recipe site. I changed the crust because Richard wanted a gram cracker crust instead of a gingersnap.

Marbled Pumpkin Cheesecake

Crust

1 1/2 cups crushed gram crackers

1 teaspoon cinnamon

1/2 cup white sugar

1/3 cup butter, melted

Filling

2 (8oz.) packages cream cheese, softened

3/4 cup white sugar, divided

1 teaspoon vanilla

3 eggs1 cup canned pumpkin

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350 F. In a medium bowl, mix together the crushed gram cracker, cinnamon, sugar and butter. Press into the bottom, and about 1-inch up the sides of a 9 inch spring-form pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and the nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.


Bake 55 minutes or until the filling is set. Allow to cool before removing pan rim. Chill before serving.