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 Eggs
1 c Canned pumpkin
3/4 ts Cinnamon
1/4 ts Ground nutmeg
Date: Mon, 19 Feb 96 07:44:59 PST
From: eboyd@shentel.net
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
sides of 9-inch springform pan. Bake at 350 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 F., 55 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the Meal
Yields
10 Servings