Snappy Pumpkin Cheesecake

By

I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. —Lisa Morman, Minot, North Dakota

Read more: http://www.tasteofhome.com/recipes/snappy-pumpkin-cheesecake#ixzz3Iu8zw9nD

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  • 35 mins
  • 50 mins

Ingredients

  • GARNISH:
  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 1/2 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • Whipped topping, optional
  • Additional gingersnap cookies, cut into wedges, optional
  • Read more: http://www.tasteofhome.com/recipes/snappy-pumpkin-cheesecake#ixzz3Iu92fmmM

Preparation

Step 1

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan; set aside.
In a small bowl, combine cookie crumbs and pecans; stir in butter.
Press onto the bottom and 1 in. up the sides of prepared pan. Bake
at 325° for 9-11 minutes or until set. Cool on a wire rack.
Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until
smooth. Beat in vanilla. Add eggs; beat on low speed just until
combined.
Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon,
nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set
aside. Pour remaining pumpkin filling into the crust; top with plain
filling. Drop reserved pumpkin filling by spoonfuls over top; cut
through filling with a knife to swirl.
Place pan in a large baking pan; add 1 in. of hot water to larger
pan. Bake for 50-60 minutes or until center is just set and top
appears dull. Remove springform pan from water bath. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of
pan. Garnish with whipped topping and cookie wedges if desired.

Yield: 12 servings.

Nutritional Facts: 1 slice (calculated without garnish) equals 352 calories, 24 g fat (12 g saturated fat), 104 mg cholesterol, 279 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.


Read more: http://www.tasteofhome.com/recipes/snappy-pumpkin-cheesecake#ixzz3Iu9DhqtO

View complete recipe