350F. Combine cookie crumbs, pecans and butter. Press onto bottom of springform pan (9
inch). Beat cream cheese, 1/2 cup sugar, and vanilla with electric mixer until well blended.
Add eggs, one at a time, mixing on low speed just until blended just until blended.
Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and
spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of
reserved plain batter. Cut through batters with knife several times for swirl effect.
Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or
overnight. Cut into 12 slices.
Originally Submitted
10/5/2007
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