Pumpkin Marbled Cheesecake - Challenge Dairy
Talk about tasty: the crust on this unique cheesecake includes gingersnaps and toasted pecans, while the cake blends cream cheese and pumpkin puree for a marbled effect.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
Ingredients
- 1½ cups ginger snap crumbs (about 30 1½-inch cookies)
- ½ cup pecans, toasted and finely chopped
- 5 Tablespoons Challenge Butter, melted
- 24 ounces cream cheese, softened
- 1¼ cups sugar, divided
- 4 large eggs
- 1 can (15 ounce) pumpkin purée
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
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