Snappy Pumpkin Cheesecake Recipe

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Snappy Pumpkin Cheesecake

Daune (pronounced "Dawn") Browne

By
@vavavoom

This recipe is a keeper. Lisa Morman from Minot, North Dakota posted it in 2008 in Taste of Home. It won first place in a pumpkin baking contest.


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Rating:

Comments:

Serves:

12

Prep:

35 Min

Cook:

1 Hr

Ingredients

1-1/2 c
crushed gingersnap cookies (about 30 cookies)
1/2 c
finely chopped pecans
1/4 c
butter, melted
2 8-0z) pkg
cream cheese, softened
3/4 c
sugar, divided
1 tsp
vanilla extract
3
eggs, lightly beaten
1 c
canned pumpkin
1 tsp
ground cinnamon
3/4 tsp
ground nutmeg

GARNISH:

whipped topping, optional

Directions Step-By-Step

1
Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
2
In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
3
In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
4
Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
5
Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
6
Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
7
Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, if desired.

About this Recipe

Course/Dish: Cakes