• 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


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.

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Submitted 6/13/05.
Source: internet
Submitted By: Gina S
Pumpkin Marble Cheesecake