Halloween Cheesecake Recipe

Pumpkin Marble Cheesecake
Yield: 10 servings

1 1/2 cups gingersnap crumbs
1/2 cups finely chopped pecans
1/3 cup margarine, melted
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Combine crumbs, pecans and margarine, press onto bottom and 1 1/2 inches up the sides of a 9-inch cheesecake pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, 1/2 c sugar, vanilla and mix at medium speed with an electric mixer until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter and refrigerate. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake at 350 degrees F for 55 minutes or until done. Cool before removing from pan.

Decorate Halloween style using Halloween Picks and keep refrigerated until serving.

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