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Pumpkin Marble Cheesecake Recipe | |
Dessert | |
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Ingredients:
Crust:2 cups finely chopped pecans 1/3 cup Margarine, melted Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan and bake for 10 minutes at 350 degrees. Filling: 2 8 oz. pkgs. Philadelphia brand cream cheese, softened 3/4 cups Splenda 1 tsp. vanilla 3 eggs 1 cup canned pumpkin 3/4 tsp. cinnamon 1/4 tsp. ground nutmeg
Directions:
Combine cream cheese, 2/3 of Splenda and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter. Add remaining Splenda, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill and serve. | |