Description
This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Ingredients
- 1 ½ cups crushed gingersnap cookies
- ½ cup finely chopped pecans
- ⅓ cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl
- mix together the crushed gingersnap cookies
- pecans
- and butter. Press into the bottom
- and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl
- mix together the cream cheese
- 1/2 cup sugar
- and vanilla just until smooth. Mix in eggs one at a time
- blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar
- pumpkin
- cinnamon
- and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust
- and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven
- or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 7 hrs 40 mins
Servings: 12