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<blockquote data-quote="moreluck" data-source="post: 592261" data-attributes="member: 1246">Pumpkin Swirl Cheesecake&nbsp;25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)1 cup finely chopped pecans1/4 cup butter, melted4 pkgs. (8 oz each) Cream Cheese, softened1 cup sugar, divided1 tsp. vanilla4 eggs1 cup canned pumpkin1 tsp. cinnamon1/4 tsp. nutmegdash ground cloves&nbsp;Heat oven to 325 degrees. Mix crumbs, nuts and butter.&nbsp; Press onto bottom of 13 x 9&quot; pan.Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each addition just until blended.&nbsp; Remove 1 1/2 cups batter.&nbsp; Stir remaining sugar, pumpkin and spices into remaining batter.&nbsp;Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers. Swirl with knife.&nbsp;Bake 45 mins or until center is almost set.&nbsp; Cool completelt.....refrigerate 4 hours.&nbsp; Serve.</blockquote>

[QUOTE="moreluck, post: 592261, member: 1246"] [SIZE=2][COLOR=#408080][U]Pumpkin Swirl Cheesecake[/U][/COLOR][/SIZE] [SIZE=2][COLOR=#408080][/COLOR][/SIZE] [SIZE=2][COLOR=#408080]25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1 cup finely chopped pecans[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1/4 cup butter, melted[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]4 pkgs. (8 oz each) Cream Cheese, softened[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1 cup sugar, divided[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1 tsp. vanilla[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]4 eggs[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1 cup canned pumpkin[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1 tsp. cinnamon[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]1/4 tsp. nutmeg[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]dash ground cloves[/COLOR][/SIZE] [SIZE=2][COLOR=#408080][/COLOR][/SIZE] [SIZE=2][COLOR=#408080]Heat oven to 325 degrees. Mix crumbs, nuts and butter. Press onto bottom of 13 x 9" pan.[/COLOR][/SIZE] [SIZE=2][COLOR=#408080]Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each addition just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.[/COLOR][/SIZE] [SIZE=2][COLOR=#408080][/COLOR][/SIZE] [SIZE=2][COLOR=#408080]Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers. Swirl with knife.[/COLOR][/SIZE] [SIZE=2][COLOR=#408080][/COLOR][/SIZE] [SIZE=2][COLOR=#408080]Bake 45 mins or until center is almost set. Cool completelt.....refrigerate 4 hours. Serve.[/COLOR][/SIZE] [SIZE=2][COLOR=#408080][/COLOR][/SIZE] [/QUOTE]

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