Categories: Cakes, Desserts
      Yield: 10 servings

  1 1/2 c  Gingersnap Crumbs
    1/2 c  Finely Chopped Pecans
    1/3 c  Margarine, Melted
     16 oz Cream Cheese, Softened
    3/4 c  Sugar
      1 ts Vanilla
      3 ea Eggs
      1 c  Canned Pumpkin
    3/4 ts Cinnamon
    1/4 ts Ground Nutmeg

  Combine crumbs, pecans and margarine; press onto
  bottom and 1 1/2-inches up sides of 9-inch springform
  pan.  Bake at 350 degrees F., 10 minutes. Combine
  cream cheese, 1/2 c 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 c batter, chill.  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., 55 minutes. Loosen cake from rim of pan; cool
  before removing rim of pan.  Chill.

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