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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 |
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| 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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