1-1/2 cups crushed graham crackers (reg. or cinnamon)
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1 tsp. ground cinnamon
3/4 tsp. ground nutmeg
Whipped topping (optional)
Instructions
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
In a small bowl, combine graham cracker 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 to 11 minutes or until set. Cool on wire rack.
Meanwhiel, in a large 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; 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 spoonfulls over top; 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 to 60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish whipped topping if desired.
Originally Submitted
9/25/2010
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