Pumpkin Cheesecake

By Janes_kitchen

Ingredients

• GARNISH:
• 1 C crushed gingersnap cookies (abt 20 cookies)
• 1/2 C finely chopped pecans
• 1/4 C butter, melted
• 4 pkg (8oz each) cream cheese, softened, divided
• 1 1/2 C sugar, divided
• 2 TBL cornstarch
• 4 eggs
• 2 tsp vanilla extract
• 1 C canned pumpkin
• 2 tsp grd. cinnamon
• 2 1/2 tsp grd. nutmeg
• chocolate syrup
• carmel ice cream topping
• whipped topping & additional crushed gingersnap cookies

Details

Servings 12

Preparation

Step 1

place greased 9: springform pan on double thickness of heavy-duty foil (abt 18" square) securely wrap foil around pan

in sm. bowl, combine cookie crumbs, pecans & butter
press onto bottom of prepared pan
place on baking sheet
bake @350 for 8-10 min or until set
cool on wire rack

FOR FILLING:
in lg bowl, beat one pkg of cream cheese, 1/2 C sugar & cornstarch until smooth - abt. 2 min
beat in remaining cream cheese, one pkg. at a time
add remaining sugar
add 2 eggs
beat on low speed just until combined
add vanilla & remaining eggs, beating on low speed just until combined

place 2 C filling in sm. bowl
stir in pumpkin filling - set aside
pour remaining pumpkin filling over crust
top w/ remaining plain filling
drop reserved pumpkin filling by spoonfuls over cheesecake
cut through w/ knife to swirl

place springform pan in lg. baking pan
add 1" of hot water to larger pan

bake @350 for 50-65 min or until center is just set & top appears dull

remove springform pan from water bath
cool on wire rack for 10 min
carefully run knife around edge of pan or loosen
cool 1 hr. longer
refrig overnight

garnish w/ chocolate syrup, carmel sauce, whipped topping & additional crushed gingersnaps