- 12
Ingredients
- GARNISH:
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup finely chopped pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar, divided
- 2 tablespoons cornstarch
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
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.
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 minutes or until set. Cool on a wire rack.
© Taste of Home 2011 2 of 2Deluxe Pumpkin Cheesecake (continued)
Directions (continued)
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 in. of hot water to
larger pan. Bake at 350° for 55-65 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.
Garnish with chocolate syrup, caramel sauce, whipped topping and
additional crushed gingersnaps if desired. Yield: 12 servings.