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Pumpkin marble cheesecake

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Ingredients/Components

finely chopped pecans - 2 c
Parkay margarine, melted - 1/3 c
Filling:2 8 oz
sugar
vanilla - 1 tsp
eggs - 3 item
canned pumpkin - 1 c
cinnamon - 3/4 tsp
ground nutmeg - 1/4 tsp

How to make pumpkin marble cheesecake:

Combine pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring-form pan and bake for 10 minutes at 350°.Filling:2 (8 oz.) pkg. Philadelphia brand cream cheese, softened sugar substitute to equal 3/4 c. sugar1 tsp. vanilla3 eggs1 c. canned pumpkin3/4 tsp. cinnamon1/4 tsp. ground nutmeg Combine cream cheese, 2/3 of total sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter. Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marbled effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill and serve. You can also make no carb whipped cream topping by mixing whipping cream and sugar substitute with electric mixer until thick and creamy. It's just too good to be low carb!!!!!!!

Recipe categories: Cheesecake, Desserts, Egg.

Rating:

3.7

Average rating: 3.7, total votes: 3

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