Ingredients
- CRUST
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup pecan nuts (finely chopped)
- 1/3 cup melted butter
- 2 to 4 tablespoons granulated sugar
- CHEESECAKE
- 1 1/2 cups granulated sugar (divided)
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup pureed pumpkin (canned)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
How to Make
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Step 1: Preheat oven to 350 degrees F.
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FOR THE CRUST
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Step 2: 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.
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FOR THE CHEESECAKE
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Step 3: 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 1/2 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
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Step 4: 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.
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Step 5: 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 6 hours before serving (24 hours is the best to chill).
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Step 6: Serve slices topped with whipped cream.
We hope you enjoy this recipe!
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