Pumpkin Swirl Cheesecake

 {Philadelphia Cream Cheese Cookbook}
Makes 10-12 servings

Ingredients:
1 1/2 cups gingersnap crumbs (I used gluten free cookies to accommodate my gluten free almost-sister-in-law)
1/2 cup finely chopped pecans
1/3 cup margarine, melted
*     *     *
2 8-ounce packages of cream cheese (I used fat free)
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Instructions:
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9-inch springform pan. Bake at 350 degrees, 10 minutes.

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. 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, 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Some of the main ingredients

For the crust

The two batters

First you add the pumpkin

Then the plain (then a little more pumpkin)

Swirl

And you're ready to bake

The finished product

I can't figure out how to make the tops of these yummy cheesecakes not to crack on top, but it doesn't change the taste. It was delicious. Like pumpkin pie in a cheesecake (shocking, right?). It was definitely a hit with all who tasted it!

Gluten Free: You can make this gluten free by using gf ginger snaps. Everything else in the recipe is already ready to go.