Before I decided to swear off large amounts of dairy for awhile, I signed up to make a pumpkin cheesecake for the office potluck. In the future, I may experiment with making some soy-free, dairy-free "cheesecake," but in the sake of making sure I had something I knew was tried and true to feed my co-workers, I went with this AllRecipes marbled pumpkin cheesecake, which I've made a few times to positive reviews. The crust is made of gingersnaps, pecans and melted butter, and is pre-baked for 10 minutes and cooled prior to filling. The recipe calls for canned pumpkin - not pumpkin pie mix - so read labels carefully. The marbling effect is achieved by removing 1 cup of the plain batter before adding the pumpkin, cinnamon and nutmeg.
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