Pumpkin is not just for Thanksgiving! The magnificent scents of ginger, cinnamon and pumpkin make your mouth water with anticipation as you endure the long wait time of cooling this pumpkin cheesecake dessert.
1 1/2 cups Gingersnap crumbs
1/2 cup Finely chopped pecans
1/2 cup Margarine
2 (8 oz.) pkg. Cream cheese, softened
3/4 cup Sugar
1 tsp Vanilla
1 cup Pumpkin puree (canned or fresh)
3/4 tsp Cinnamon
1/4 tsp Ground nutmeg
1/4 tsp Ground ginger
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ a 9" Springform Pan
Combine cream cheese, 1/2 cup sugar
and vanilla. Mix at medium speed until well blended.
Add eggs one at a time, mixing well after each addition. Reserve 1 cup of batter.
Add remaining sugar, pumpkin and spices to batter, mix well. Spoon batters (the reserved 1 cup and the newly created pumpkin batter) alternately over crust and cut through batters with knife to make the marble effect.
Bake Pumpkin Marbled Cheesecake for 55 minutes. Turn off oven and leave pan in oven while it cools down. Loosen pumpkin cheesecake from rim of pan. Chill.
I like to garnish this cheesecake with little mounds of whipped cream sprinkled with cinnamon.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!