Snappy Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1-1/2 cup(s) crushed gingersnap cookies (about 30) |
1/2 cup(s) pecans finely chopped |
1/4 cup(s) butter melted |
2 package(s) cream cheese (8 oz each) softened |
3/4 cup(s) sugar divided |
1 teaspoon(s) vanilla extract |
3 eggs lightly beaten |
1 cup(s) canned pumpkin |
1 teaspoon(s) ground cinnamon |
3/4 teaspoon(s) ground nutmeg |
Directions:
1. place a greased 9-inch springform pan on a double thickness of heavy duty foil (about 18-inch square). Securely wrap foil around pan. Set aside.
2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of the pan. Bake at 325 degrees for 9-10 minutes or until set. Cool on a wire rack.
3. 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.
4. 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.
5. 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.
6. Garnish with whipped topping and cookie wedges if desired.
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