Song: Autumn - Stoa
Crust:
2 cups crushed gingersnap cookies (or mix of gingersnaps and graham crackers)
1/2 cup finely chopped pecans (opt)
1/2 cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
Preheat oven to 350.
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 for 10 minutes. Set aside.
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 3/4 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, cloves and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, then 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.
*I checked the cheesecake at 45 minutes, and it was already set.
*If you don't like a lot of spice, just put half the amount of cinnamon & nutmeg in, and omit the cloves.
*I didn't quite like the pecans in the crust. However, I did LOVE the gingersnaps. I ended up mixing gingersnaps & graham crackers, because I wasn't sure how strong the cookies would be.
2 comments:
Oh my gosh. Donna you need to start a baking business. Seriously. Yummmmmmmmmmmmm. Pumpkin cheesecake is one of my favorites. I love the one you get from the Cheesecake Factory.....I bet yours is better though.
that is the most beautiful cheesecake I have every seen. I'll have to buy a pan just to make it.
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