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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/4 cups gingersnap crumbs (25 to 30 cookies) |
3 tablespoons butter or margarine, melted |
3 (8-ounce) packages cream cheese, softened |
1 1/4 cups sugar, divided |
1 tablespoon vanilla extract |
6 large eggs, separated |
2 (16.25-ounce) cans pumpkin pie mix |
2 large eggs |
1 cup whipping cream |
1 tablespoon powdered sugar |
Directions:
1. Combine crumbs and butter; press into bottom and 1 inch up sides of a lightly greased 12-inch springform pan. Set aside.
2. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2 1/2 cups mixture into prepared crust; set aside.
3. Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring well; set aside.
4. Beat egg whites at high speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture; pour over cream cheese mixture in crust.
5. Bake at 300° for 1 1/2 hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open for 1 1/2 hours. Remove sides of pan; cover and chill.
6. Beat whipping cream and powdered sugar at high speed until soft peaks form; spread on sides of cheesecake. Garnish, if desired.
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