Snappy Pumpkin Cheesecake
By
Daune (pronounced "Dawn") Browne
@vavavoom
1
Ingredients
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1-1/2 ccrushed gingersnap cookies (about 30 cookies)
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1/2 cfinely chopped pecans
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1/4 cbutter, melted
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2 pkgcream cheese, softened
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3/4 csugar, divided
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1 tspvanilla extract
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3eggs, lightly beaten
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1 ccanned pumpkin
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1 tspground cinnamon
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3/4 tspground nutmeg
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GARNISH IF DESIRED
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·whipped topping
How to Make Snappy Pumpkin Cheesecake
- Place a greased 9-in springform pan on a double thickness of heavy-duty foil (about 18-in square). Securely wrap foil around pan; set aside.
- 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 at 325 degrees for 9-11 minutes or until set. Cool on wire rack.
- Meanwhile, in a 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.
- Place 1 cup filling in a small bowl, set aside; stir the pumpkin, cinnamon, nutmeg and remaining sugar into the larger mixing bowl. Remove 3/4 cup of this pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling from the small bowl that was set aside in the beginning. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
- 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. Remove springform pan from the water bath. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish if desired.