Snappy Pumpkin Cheesecake

1
Daune (pronounced "Dawn") Browne

By
@vavavoom

A ginger-snap pecan crust and creamy marbled filling.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
35 Min
Cook:
50 Min

Ingredients

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  • 1-1/2 c
    crushed gingersnap cookies (about 30 cookies)
  • 1/2 c
    finely chopped pecans
  • 1/4 c
    butter, melted
  • 2 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 IF DESIRED

  • ·
    whipped topping

How to Make Snappy Pumpkin Cheesecake

Step-by-Step

  1. 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.
  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 at 325 degrees for 9-11 minutes or until set. Cool on wire rack.
  3. 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.
  4. 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.
  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. 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.

Printable Recipe Card

About Snappy Pumpkin Cheesecake

Course/Dish: Cakes




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