MAKES: 12 servings
Ingredients
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup finely chopped pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar, divided
- two tablespoons corn starch
- 2 teaspoons vanilla flavoring
- 4 large eggs
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- GARNISH:
- Chocolate syrup, caramel frozen treats topping, whipped topping and extra crushed gingersnap cookies, optional
Directions
- Preheat oven to 350. Convey a greased 9-in. springform pan on the double thickness of heavy-duty foil (about 18 in. square). Safely wrap foil around pan.
- In a tiny bowl, combine cookie crumbs, pecans and butter. Press onto the foot of prepared pan. Put on a baking sheet. Bake 8-ten minutes or until set. Awesome on the wire rack.
- For filling, inside a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and corn starch until smooth, a couple of minutes. Beat in remaining cream cheese, one package at any given time until smooth. Add remaining sugar and vanilla. Add eggs beat on low speed just until combined.
- Place 2 cups filling in a tiny bowl stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling put aside. Pour remaining pumpkin filling over crust top with remaining plain filling. Cut finished a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake cut finished a knife to swirl.
- Place springform pan inside a large baking pan add one in. of warm water to bigger pan. Bake 55-65 minutes or until center is simply set and top seems dull. Remove springform pan from water bath. Awesome on the wire rack ten minutes. Carefully operate a knife around fringe of pan to release awesome one hour longer. Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and extra crushed gingersnaps, if preferred. Yield: 12 servings.
Initially printed as Luxurious Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 2009, p65