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Snappy Pumpkin Cheesecake




Source of Recipe


Co worker Paula U


List of Ingredients




Snappy Pumpkin Cheesecake

1-1/2 cups crushed gingersnap cookies (about 30 cookies)

1/2 cup finely chopped pecans

1/4 cup butter, melted

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar, divided

1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

3 eggs, lightly beaten

1 cup canned pumpkin

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

GARNISH:

Whipped topping, optional

Additional gingersnap cookies, cut into wedges, optional







Recipe



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 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack.

Meanwhile, 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 spoonfuls over top; cut through filling with a knife to swirl. Place pan in a large baking pan; add 1 in. 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 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 with whipped topping and cookie wedges if desired. Yield: 12 servings