This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
Ingredients
- 1 ½ cups crushed gingersnap cookies
- ½ cup finely chopped pecans
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
Step 2
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Step 3
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Step 4
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 350 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat13g | 64% |
Cholesterol101mg | 34% |
Sodium221mg | 10% |
Total Carbohydrate27g | 10% |
Dietary Fiber2g | 6% |
Total Sugars19g | |
Protein6g | |
Vitamin C0mg | 1% |
Calcium50mg | 4% |
Iron2mg | 8% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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