This is a wonderful pumpkin cheesecake with a gingersnap crust The gingersnap really does make a difference
Prep Time
6 hrs
Dificult
Medium
Servings
7 hrs 40 mins
Ingredients
Instructions
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.
chibi chef
