Pumpkin Marble Cheesecake Betty Crocker

In small bowl mix cookie crumbs and butter.

Pumpkin marble cheesecake betty crocker. In small bowl mix cracker crumbs 2 tablespoons granulated sugar and the melted butter. Open door 4 inches. Meanwhile in large bowl beat cream cheese with electric mixer on medium speed just until smooth and creamy. Heat oven to 375 f.

Spice up traditional cheesecake by adding in a favorite fall flavor. Cool on wire rack 10 minutes. Beat until smooth and set aside. Grease 9 inch springform pan with shortening or cooking spray.

Cool at least 2 hours. Grease 9 inch springform pan with shortening. Chocolate bourbon pumpkin cheesecake crust 2 cups gingersnap cookie crumbs 35 to 40 cookies 1 4 cup butter melted cheesecake 4 packages 8 oz. Wrap foil around pan to catch drips.

Bake about 8 minutes or until light golden brown. Place pie crust in 9 inch glass pie plate as directed on package for one crust filled pie. Run knife around edge of pan to loosen cheesecake. Soften cream cheese and butter.

Use a wet knife and wipe it off after each cut for clean even slices. Add the sugar 2 eggs flour and vanilla. Heat oven to 300 f. For chocolate chip marble cheesecake stir 1 4 cup miniature semisweet chocolate chips into the cream cheese mixture that is left after reserving 1 cup in step 3.

Craving a rich and silky dessert thats catered to cool fall nights. Leave in oven 30 minutes. Cheesecake cutting can be a breeze. Wrap foil around pan to catch drips.

Bake 1 hour 15 minutes or until edge is set 2 inches from edge of pan but center still jiggles slightly. Carefully remove side of pan. Refrigerate 8 hours or overnight before serving. Beat in 1 2 cup butter until creamy.

Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved.