Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Directions

Preheat your oven.

In a medium bowl combine the crushed gingersnaps, chopped pecans and melted butter. Mix well and press into the bottom of your pan.
Bake in hot oven for 10 minutes.
In a large mixing bowl beat the cream cheese, first amount of granulated sugar and vanilla, beat until fluffy.
Add the eggs one at a time, beating well after each addition. Remove one cup of cheese mixture and set aside.
To the remaining batter add the second amount of sugar, pumpkin and pumpkin pie spice. Mix until pumpkin is well blended.
Put one half of the pumpkin mixture into pan.
Spoon the reserved cup of batter on top of the pumpkin mixture.
Top with remaining half of pumpkin batter.
Use a knife and cut through the cheesecake filling to make a marble effect.
Bake your pumpkin cheesecake in a hot oven for the allotted time or until set.
Turn off oven and put a wooden spoon in the door to hold door ajar. Leave cheesecake in the oven for 2 hours to cool slowly.
Remove from oven and remove sides of pan.
Refrigerate pumpkin cheesecake for 6 hours or overnight.

Cheesecake Recipe: serves 12 – 16

Note: To make my pumpkin cheesecake topping, I combined 2 cups of fresh cranberries with 1 cup of sugar and 1/2 water, then cooked the mixture over medium heat for 10 minutes. Then I topped my cheesecake with whipped cream.