Ingredients
1-1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
24 ounces cream cheese, softened
1 cup plus 2 tablespoons sugar
1-1/2 tsp vanilla
4 large eggs
1-1/2 cups pumpkin puree (fresh cooked or canned)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Instructions
Preheat oven to 350 degrees F.
Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350-degree F oven. Remove and allow to cool.
Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove and set aside 1 cup batter, and chill.
Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.
Bake at 350 degrees F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
Yield: 1 cheesecake
Credits
Recipe from: Author unknown
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