Marbled Pumpkin Cheesecake

by Millie Bentley

Greetings. I hope you had a wonderful Thanksgiving and now Christmas is just around the corner. There are so many good dishes to think about for the big feast including this dessert delight that I think you will love.

Marbled Pumpkin Cheesecake

1/4 cup butter, melted

2 cups crushed graham crackers or gingersnaps

3 packages (8 oz. each) cream cheese, softened

1 cup sugar, divided

1 teaspoon vanilla

3 large eggs

1 cup pumpkin puree (NOT seasoned pumpkin pie mix)

2 teaspoons pumpkin pie spice (see Note)

Preheat oven to 350 degrees. Combine melted butter and crushed graham crackers; press into bottom and up the sides, about 1 inch, of a 9-inch springform pan. In a large bowl, cream together the cream cheese, 1/2 cup sugar and vanilla. Add eggs, one at a time, beating well after each egg is added. Remove 1 cup of batter and set aside. To the remaining batter add the other 1/2 cup sugar, the cup of pumpkin puree and the pumpkin pie spice; beat well. Spread half of that batter into the prepared crust. Spread half the reserved batter over and top with remainder of pumpkin batter. Finally top with remainder of the reserved batter. Then run a knife through the layers of batter in a swirl pattern to get a marbled effect. Bake in the preheated 350 degree oven for about 50 minutes until set. Let cool and then refrigerate at least 5 hours before serving. Makes about 12 servings.

(Note: To make your own pumpkin pie spice, mix together 2 teaspoons cinnamon, 1 teaspoon each of allspice, nutmeg, ginger and 1/2 teaspoon each mace and cloves. Mix well and place in a glass jar with a good lid. Store in a cool place with other spices and use as needed.)

Until next week, dear Reader, vaya con Dios.

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