- 12
Ingredients
- 2 cups finely crushed ginger snaps
- 1/2 cup finely crushed chopped pecans
- 6 tbsp butter or margarine, melted
- 3 packages (8 ounce each) cream cheese, softened
- 1 cup sugar, divided
- 1 tsp vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Dash ground cloves
Preparation
Step 1
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300 F for 55 minutes or until center is almost set if using a dark nonstick springform pan). Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.