Preheat oven to 350.
In a small bowl, mix together the gingersnap crumbs,
pecans, and butter with a fork. Press the crust
mixture onto the bottom and 1 1/2 inch up the sides
of a 9 inch springform pan.Bake the crust at 350 for
10 mins. When crust is done, turn oven down to 325.
In a large mixing bowl, use the miser to whip together
the cream cheese, 1/2 cup of sugar and vanilla until
they're well blended.
Add the eggs, one at a time, until blended into the
batter. Reserve 1 cup of the batter and set it aside.
To the remaining batter in the bowl, add the remaining
1/4 cup of sugar, pumpkin, cinnamon, nutmeg and ginger.
Using the mixer, blend well.
Spoon the batters alternately on top of the crust.
Using a knife, cut through the batter to marbleize.
Bake the batter at 325 for 1 hour, or until the top is
dry and the edges are just beginning to brown.
Run a knife around the edge of pan and then let the
cake cool completely.
Transfer to serving dish and refrigerate.
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