The Best Cooks Use Watkins!
See Pain Relief & Natural Remedies Too.

Marbled Pumpkin Cheesecake

    

Preheat oven to 400°F/ 200° C.

1 1/2 cups /275 mL gingersnap cookie crumbs
1/4 cup /60 mL unsalted butter, melted
2 pkgs. (8 oz./ 237 g each) cream cheese, softened
3/4 cup / 80 mL sugar, divided
1 tsp./ 5 mL Watkins Vanilla Extract
3 eggs
1 cup/250 mL canned or cooked pumpkin
1 1/2 tsp./ 7.5 mL Watkins Pumpkin Pie Spice

Combine crumbs and butter.  Press firmly on bottom and up sides of pie plate.  Bake for 5 minutes; remove from oven and let cool.  Reduce oven temperature to 325°F/ 170°C. 

In a large mixing bowl, beat cream cheese, 1/2 cup/ 120 mL sugar and vanilla until blended.  Beat in eggs one at a time.  Reserve 1 cup batter.  Add the rest of the sugar, pumpkin, and Pumpkin Pie Spice to the remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over crust.  Cut through batters with knife several times for marble effect.  

Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched.  Loosen cake from rim of pan.  Let cool to room temperature, then chill. 

Makes 12 servings.

Search Recipes or Ingredients on the Sneaky Kitchen
This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

web tool

Home | Products | Catalog | Recipes | Health Info | Hints & Tips | Earn from Home | Fund Raising | Forum | Contact  | Site Map
Quality products fromWatkins are sourced & crafted from the finest  sources for over 140 years.
Visit http://Watkinsonline.com/Metcalf  ID# 077475N
The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated,

WebSite by Bess W. Metcalf
Independent Watkins Associate ID# 077475N
2644 NW 22 Court
Miami-Dade County, FL 33142
 The Sneaky Kitchen
Copyright 2000-2011