Pumpkin Cheesecake with a Gingersnap Pecan Crust
I baked up this beauty for dessert as the prefect ending to a great meal I cooked up for dinner tonight for my family and friends. I have never made a fancy Cheesecake – I only ever make my NY Cheesecake so I was very excited to try this recipe I have had cut out for many years now.
I have to tell you not only does this look great and present really well, but it tastes A-Mazing. I have never been a fan of pumpkin anything and I really enjoyed it. It is not too pumkiney and all the kids loved it as well. So of course as always I had to share the recipe because it is totally worth sharing.
Pumpkin Cheesecake Recipe:
- 2 Cups finely crushed Gingersnap Cookies
- 1/2 Cup chopped Pecans
- 6 Tbsp Butter, melted
- 3 Packages Cream Cheese, softened
- 1 Cup Sugar, divided
- 1 tsp Vanilla
- 3 Eggs
- 1 Cup Canned Pumpkin
- 1 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
Mix your crushed Gingersnap Cookies and Chopped Pecans with your melted Butter and press the mix into the bottom and about 2″ up the sides of a 9″ Spingform Pan (I sprayed my pan with cooking spray).
In a large bowl beat together Cream Cheese, 3/4 Cup of Sugar and Vanilla with a mixer at medium speed until blended.
Add in eggs one at a time mixing on low speed until blended.
Reserve 1 1/2 Cups of the plain batter and set aside.
Stir in remaining 1/4 Cup Sugar, Pumpkin and Spices to your batter.
Then spoon in 1/2 of the Pumpkin Batter over the crust in your pan – then top that with some spoonfuls of the plain batter. Repeat layers.
When done take a butter knife and swirl batter in the pan to create a marble effect.
Bake your Cheesecake at 325 for approx 55 minutes or until center is completely set.
Take out let cook and the refrigerate for about 4 hours or overnight.
Go ahead and give it a try – it is a great dessert for a Fall Party, Halloween Party or just after dinner. Oh and one more thing – Don’t forget a nice tall cold glass of milk to wash it down!!