Preheat oven to 350 degrees F (175 degrees C). In a medium
bowl, mix together the crushed gingersnap cookies, pecans, and
butter. Press into the bottom, and about 1 inch up the sides of a
9 inch springform pan. Bake crust 10 minutes in the preheated
oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup
sugar, and vanilla just until smooth. Mix in eggs one at a time,
blending well after each. Set aside 1 cup of the mixture. Blend
1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the
remaining mixture. Spread the pumpkin flavored batter into the
crust, and drop the plain batter by spoonfuls onto the top. Swirl
with a knife to create a marbled effect. (I piped the white
mixture with a ziplock bag into a swirl effect instead)
Bake 55 minutes in the preheated oven, or until filling is set. Run a
knife around the edge of the pan. Allow to cool before removing
pan rim. Chill for at least 4 hours before serving.
sugared cranberries- toss a cup of fresh cranberries in a lightly
beaten egg white. Take them out one at a time and let all the
excess white drip off. Roll them in white sugar and then let them
air dry on a cookie sheet.
i topped this with a caramel drizzle and sugared cranberries
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