Pumpkin Cheesecake

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Pumpkin Cheesecake Ingredients

1 1/2 cups crushed gingersnap cookies	1 teaspoon vanilla extract
1/2 cup finely chopped pecans	2 eggs
1/3 cup butter melted	1 cup mashed pumpkin (or canned)
16 ounces (2 packages) cream cheese softened	3/4 teaspoon ground cinnamon
1/2 cup powdered sugar divided (up to 3/4 c)	1/4 teaspoon ground nutmeg

Instructions for Pumpkin Cheesecake

Preheat oven to 350F.
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, 1/4 c sugar,
and vanilla just until smooth.
Mix in eggs one at a time, blending well after each.
Set aside 1 c of the mixture.
Blend 1/4 c 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.


Main Ingredient: PumpkinCuisine: American

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