Categories: Dessert
Ingredients
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 1/2 cup finely chopped pecans (I usually leave this out)
- 1/4 cup butter, melted
- 2- 8 oz packages cream cheese, softened
- 3/4 cup sugar, divided
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 1 cup canned pumpkin
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
Directions
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Place a greased 9 inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan, set aside.
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In small bowl combine cookie crumbs and pecans, stir in butter. Press onto the bottom and 1 inch up the side of prepared pan. Bake at 325 for 10 minutes or until set. Cool on a wire rack.
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Meanwhile in a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs, beat on low until combined.
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Place 1 cup filling in a small bowl, stir in 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.
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Place pan in a large baking pan, add 1 inch 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 loose, cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges.