Cathy, Grandma said you wanted this recipe. I didnt use the gingersnaps for the crust I just used graham cracker crumbs but I bet gingersnaps would be good too. Also I 1 1/2 times the recipe for a 9 inch springform to have a taller cheesecake. Enjoy! Marbled Pumpkin Cheesecake 1 1/2 cups crushed gingersnap cookies 1/2 cup finely chopped pecans 1/3 cup butter, melted 2 (8 ounce) packages cream cheese, softened 3/4 cup white sugar, divided 1 teaspoon vanilla extract 3 eggs 1 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Directions: Preheat oven to 350 degrees. 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.
Posted on: Mon, 21 Oct 2013 23:07:50 +0000
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