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Ingredients
| gingersnaps (crushed): 1 1/2 cups |
| pecans (chopped): 1/2 cup |
| salted butter: 1/3 cup (melted) |
| cream cheese: 2 8oz packages (softened) |
| granulated sugar: 3/4 cup (divided) |
| vanilla extract: 1 tsp |
| eggs: 3 |
| canned pumpkin: 1 cup |
| ground cinnamon: 3/4 tsp |
| ground nutmeg: 1/4 tsp |
Marbled Pumpkin Cheesecake
Credit: AllRecipes
User rating:
"This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."
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Prep Time
30 min -
Cook Time
70 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.