Ingredients
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened (bring to room temperature)
1/2 cup sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F. Mix together the crushed cookies, pecans, and butter. Press into the bottom of a 9-inch round springform pan. Back crust 10 minutes. Set aside to cool.
In a medium bowl, mix together cream cheese, 1/4 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 remaining mixture.
Spread 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.
Bake 55 minutes, 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 (or overnight) before serving.
Note: use total 3 cups cookies + pecans if you prefer a crust that goes up entire side of cheesecake and not just the bottom
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened (bring to room temperature)
1/2 cup sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F. Mix together the crushed cookies, pecans, and butter. Press into the bottom of a 9-inch round springform pan. Back crust 10 minutes. Set aside to cool.
In a medium bowl, mix together cream cheese, 1/4 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 remaining mixture.
Spread 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.
Bake 55 minutes, 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 (or overnight) before serving.
Note: use total 3 cups cookies + pecans if you prefer a crust that goes up entire side of cheesecake and not just the bottom
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