[.38sw]

MARBLED PUMPKIN CHEESECAKE 2 tbsp. granulated sugar
2 tbsp. melted butter
2 8 oz. pkgs. Neufchatel cheese or cream cheese
3/4 cup brown sugar
2 large eggs
1 1/2 tsp. pumpkin pie spice or Chinese five-spice powder
1 1 lb. can pumpkin

Crush the gingersnaps cookie - either by placing them in a ziploc bag and mashing them with a rolling pin, or use a food processor. In a 9-inch cheesecake pan with removeable bottom, mix crumbs, gran. sugar and melted butter. Press crumb mixture over bottom and about 1 inch up sides of pan. Bake at 325 until lightly browned, about 15 min.

With an elec. mixer, beat cheese and brown sugar until blended. Add eggs one at a time, beat well after each addition. Save 1/2 of this mixture, set aside. Stir in the spice and pumpking, blend well.

Pour this mixture into crust lined pan. Drop tablespoonsful of reserved mixture randomly over pumpking mixture. With a knife, draw blade through the blobs to swirl mixtures and marbelize.

Bake in a 325 oven until center barely jiggles when cake is shaken, about 50 minutes. Cool on a rack at least 2 1/2 hours, or up to a day. Run knive around edge of cake and remove pan sides.

This is sooooo yummy!

[mountaineer]

Mmmmm, pumpkin cheesecake! Sounds delicious. I like the idea of a gingersnap crust. Here's something slightly different one can do for the crust - combine crushed graham crackers, finely chopped toasted pecans, some sugar, ginger and cinnamon with melted butter. The nuts add a nice flavor and texture.

[.38sw]

Oh, oh. Looks like I erred in my recipe for the marbled pumpkin cheesecake. It needs 8 ounces of ginger snap cookies for the crust.

[mrsmith]

One of my nieces made a pumpkin cheesecake this year.
Even though I'm no fan of pumpkin, it was fabulous!

In fact it's now my new favorite desert!