Delux Pumpkin Cheese Cake

By JanetLynn198

Ingredients

• GARNISH:
• 1 cup crushed gingersnap cookies (about 20 cookies)
• 1/3 cup finely chopped pecans
• 1/4 cup butter, melted
• 4 pkgs (8oz each) cream cheese, softened, divided
• 1-1/2 cups sugar, divided
• 2 tbsp cornstarch
• 4 eggs
• 2 tsp vanilla extract
• 1 cup canned pumpkin
• 2 tsp cinnamon
• 1-1/2 tsp ground nutmeg
• Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional

Preparation

Step 1

Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350° for 8-10 mins or until set. Cool on a wire rack.

For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1" of hot water to larger pan. Bake at 350° for 55-65 mins or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.