Marbled Pumpkin Cheesecake

 

This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.

prep:30 mins

cook:1 hr 10 mins

additional:6 hrs

total:7 hrs 40 mins

Servings:12

Yield:1 - 9 inch cake 

 

 

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

Directions:

1-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.

2-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.

3-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.

4-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.