Taking a bite into this silken wonder, I am transported to a cozy kitchen with a turkey roasting in the oven, cranberry sauce bubbling on the stove and fresh rolls steaming on the counter.
The roasted nuttiness of the pecan-gingersnap crust, the bite of cream cheese and the wonderful smell of spiced pumpkin – These are the things that make this recipe my favorite in the Pumpkin Challenge. Here we are at #5 – a recipe I’ve had for years and that people seem to LOVE.
And I must say, the swirled top does give it a rather professional look…
Here’s the recipe:
1.5 c. crushed gingersnap cookies
1/2 c. chopped pecans
1/3 c. butter, melted
16 oz. cream cheese, room temp.
3/4 c. sugar, divided
1 tsp. vanilla extract
1 c. canned pumpkin (I used the whole can)
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Preheat oven to 350. In a bowl, mix cookies, pecans and butter. Press into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
In a medium bowl, use and electric mixer to combine cream cheese, 1/2 c. sugar and vanilla. Add eggs in one at a time, beating well after each. Set aside 1 c. of mixture. Blend in 1/4 c. sugar, pumpkin, cinnamon and nutmeg. Spread pumpkin batter into the crust. Drop plain batter in spoonfuls. With a knife, swirl the two around to create a marbled effect.
Bake the cheesecake for 55 minutes, or until the custard is set (just barely wiggles in the center). Run a knife around the edge of the pan and let it cool before removing rim. Chill at least 4 hours before serving.
Yum Yum Yum. I used 1/3 less fat cream cheese on this, but whatever floats your boat. Enjoy, friends! xoxo