Marbled Pumpkin Cheesecake

Crust- 
 
 2 cups graham cracker crumbs
 1 tbsp. sugar
 1 tsp. cinnamon
 5 tbsp. melted butter

 

Filling-
 
 2-8 oz. pkgs of light cream  cheese, softened
 3/4 cup sugar, divided
 1 tsp. vanilla
 3 eggs
 1 cup canned pure pumpkin
 1 tsp. cinnamon
 1/2 tsp. mace
 
Pre-heat your oven to 350 degrees.
 
Mix graham cracker crumbs with sugar, cinnamon and melted butter.  Press into the bottom and up the sides about 1 inch of a 9 inch springform pan.  Bake at 350 degrees for 10 minutes.  Set aside to cool.  In a medium bowl, mix cream cheese, 1/2 cup of the sugar and vanilla just until smooth.  Mix in eggs one at a time blending well after each addition.  Set aside 1 cup of this mixture.  Then add the other 1/4 cup sugar, pumpkin, cinnamon and mace.  Spread the pumpkin flavoured batter over the graham crumb base.  Drop the plain batter by spoonfuls onto the the top of the pumpkin layer.  Swirl with a knife to create a marbled effect.  Bake at 350 degrees for 55 minutes or until filling is set.  Run a knife around the edge of pan after removing from the oven.  Allow to cool in the pan.  Chill at least 4 hours. 
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