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 Marbled Pumpkin Cheesecake |
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| Click here for a printable version of this recipe |
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1/4 cup unsalted butter, melted 2 pkgs (8 oz) cream cheese, softened 3/4 cup sugar, divided 1 tsp Watkins Vanilla Extract 3 eggs 1 cup canned or cooked pumpkin 1 1/2 tsp Watkins Pumpkin Pie Spice Preheat oven to 400 F. Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes; remove from oven, cool. Reduce temperature to 325 F. In large mixer bowl, beat cream cheese, 1/2 cup sugar and Vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter; mix well. Combine remaining sugar, pumpkin and pumpkin spice with the reserved 1 cup of batter. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with kife several times for marble effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loosen cake from rim of pan. Let cool to room temperature then chill. Makes 12 servings. |
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