| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Gingersnap Crumbs |
| 1/3 | c | Margarine, Melted |
| 3/4 | c | Sugar |
| 3 | Eggs | |
| 3/4 | ts | Cinnamon |
| 1/2 | c | Finely Chopped Pecans |
| 16 | oz | Cream Cheese, Softened |
| 1 | ts | Vanilla |
| 1 | c | Canned Pumpkin |
| 1/4 | ts | 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 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. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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