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Marbled Pumpkin Cheesecake

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Ingredients

Adjust Servings:
1 1/2
1/2
1/3
2 (8 ounce) pounds skinless
3/4
1 green onions, chopped
3 lemon juice
1
3/4 lime
1/4

Nutritional information

350
Calories:
25.3g 39 %
Total Fat:
13.0g
Saturated Fat:
101mg 34 %
Cholesterol:
221mg 9 %
Sodium:
94mg 3 %
Potassium:
26.8g 9 %
Total Carbohydrates:
1.6g 6 %
Dietary Fiber:
5.8g 12 %
Protein:
19g
Sugars:
3828IU
Vitamin A:
0mg
Vitamin C:
50mg
Calcium:
2mg
Iron:
0mg
Thiamin:
1mg
Niacin:
0mg
Vitamin B6:
10mg
Magnesium:
23mcg
Folate:

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Marbled Pumpkin Cheesecake

Features:
    Cuisine:

      "This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."

      • 7 h 40 m
      • Serves 12
      • Medium

      Ingredients

      Directions

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      (Visited 39 times, 1 visits today)

      Steps

      1
      Done

      Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

      2
      Done

      In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

      3
      Done

      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.

      4
      Done

      Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

      rosanna

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