Marbled Pumpkin Cheesecake

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve and enjoy!'}

📊 Nutrition Facts

Per serving (12 servings total)

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