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Marbled Pumpkin Cheesecake
Preheat oven to 400░F/ 200░ C.
1 1/2 cups /275 mL gingersnap cookie crumbs
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.
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.
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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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