Marbled Pumpkin Cheesecake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a medium bowl, combine crushed gingersnap cookies, chopped pecans, and melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. (5 minutes)

Recipe View Bake the crust in the preheated oven for 10 minutes. Remove and let cool completely. (15 minutes)

Recipe View In a large bowl, beat the softened cream cheese with 1/2 cup of the sugar and vanilla extract until smooth and creamy. (5 minutes)

Recipe View Beat in the eggs one at a time, mixing well after each addition. Set aside 1 cup of this plain cheesecake batter. (5 minutes)

Recipe View In a separate bowl, combine the remaining cheesecake batter with the pumpkin puree, 1/4 cup sugar, cinnamon, and nutmeg. Mix until well combined. (3 minutes)

Recipe View Spread the pumpkin-flavored batter evenly into the cooled gingersnap crust. (2 minutes)

Recipe View Drop spoonfuls of the reserved plain batter randomly over the pumpkin layer. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. (3 minutes)

Recipe View Bake in the preheated oven for 55 minutes, or until the filling is set but still slightly jiggly in the center. (55 minutes)

Recipe View Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View Run a thin knife around the edge of the pan to loosen the cheesecake. Remove the pan rim and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving. (240 minutes)