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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is one of the best cheesecakes I have ever had. It came from Kraft foods. It is unbelievably creamy and perfect for the holidays. The occasional crunch of the nuts is an added yummy. Ingredients:
25 nabisco ginger snaps, finely crushed |
1/2 cup finely chopped pecans |
1/4 cup butter (melted) |
4 packages (8 oz. each) philadelphia cream cheese softened |
1 cup sugar, divided |
1 tsp. vanilla |
4 eggs |
1 cup canned pumpkin |
1 tsp. ground cinnamon |
1/4 tsp. ground nutmet |
dash cloves |
Directions:
1. Preheat over to 325*. Mix ginger snap crumbs, pecans and butter. Press firmly onto bottom and 1 inch up side of 9 springform pan.
2. BEAT: cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each additon just until blended. Remove 1 1/2 cups of batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layer. Cut through batter with knife sever times for a mable effect
3. BAKE: 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store any leftovers in refrigerator
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