Marbled Pumpkin Cheesecake

Preheat oven to 400°F/ 200° C.

1 1/2 cups /275 mL gingersnap cookie crumbs
1/4 cup /60 mL unsalted butter, melted
2 pkgs. (8 oz./ 237 g each) cream cheese, softened
3/4 cup / 80 mL sugar, divided
1 tsp./ 5 mL Watkins Vanilla Extract
3 eggs
1 cup/250 mL canned or cooked pumpkin
1 1/2 tsp./ 7.5 mL Watkins Pumpkin Pie Spice

Combine crumbs and butter.  Press firmly on bottom and up sides of pie plate.  Bake for 5 minutes; remove from oven and let cool.  Reduce oven temperature to 325°F/ 170°C. 

In a large mixing bowl, beat cream cheese, 1/2 cup/ 120 mL sugar and vanilla until blended.  Beat in eggs one at a time.  Reserve 1 cup batter.  Add the rest of the sugar, pumpkin, and Pumpkin Pie Spice to the remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over crust.  Cut through batters with knife several times for marble effect.  

Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched.  Loosen cake from rim of pan.  Let cool to room temperature, then chill. 

Makes 12 servings.

This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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