Categories: Desserts

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 oz.) cream cheese
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup canned pumpkin puree
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• Whipped cream and chopped toasted pecans, for garnish

Directions

1. Preheat oven to 350.

2. Stir together crushed cookies, pecans and butter in a bowl. Press into bottom and 1 inch up sides of a 9-inch springform pan. Bake 10 minutes.

3. Meanwhile, beat together cream cheese, 1/2 cup sugar and the vanilla in a bowl with an electric mixer just until smooth. Beat in eggs, 1 at a time, blending well after each addition. Reserve 1 cup batter, then beat in remaining 1/4 cup sugar, the pumpkin, cinnamon and nutmeg into remaining batter.

4. Spread pumpkin batter into crust. Drop reserved 1 cup plain batter by spoonfuls onto top. Swirl with a knife to create a marbled effect.

5. Bake until filling is jiggly only in center, 45 to 55 minutes. Let cool on a wire rack 15 minutes. Run a knife around edge to loosen; let cool 1 1/2 hours more before removing pan rim. Chill at least 4 hours. Garnish with whipped cream and pecans.

Email to a friend | Print this recipe | Back