Ingredients
- 20 gingersnap cookies, crushed into crumbs, about 1 cup crumbs
- 1/2 cup pecans, finely chopped
- 1 / cup (1/2 stick) butter, melted
- 2 -8 oz. containers cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
Preparation
Step 1
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. In a medium bowl, combine the cookie crumbs, pecans, and butter until blended. Press into the bottom and up the sides of the springform pan. Bake for 8 to 10 minutes. Remove from the oven and let cool.
In an electric mixing bowl, combine the cream cheese, 1/2 cup of the sugar, and the vanilla. Add the eggs, one at a time, beating well after each addition. Remove 1 cup of the batter, cover, and refrigerate for 15 minutes. Add to the remaining batter the rest of the sugar (1/4 cup), the pumpkin, cinnamon, and nutmeg, and mix until well blended.
Remove the reserved batter from the refrigerator and spoon about 1/2 onto the crust in dollops. Then, layer the pumpkin batter over the top. Spoon the remaining half of the reserved batter over the top. Using a butter knife, swirl through the batters several times, creating a marble effect. Bake for 50 to 60 minutes. Remove from the oven and let the cheesecake cool in the pan. Refrigerate for at least 3 hours before serving.
Yield: 10 servings