Pumpkin Cheesecake With Gingersnap Crust

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Ingredients

  • Serving Size : 15
  • 2 1/4 cup gingersnap crumbs
  • 3/4 cup finely chopped pecans
  • 1/2 cup margarine – melted
  • 24 ounce cream cheese – softened
  • 1 1/8 cup sugar
  • 1 1/2 teaspoon vanilla
  • 4 1/2 eggs
  • 1 1/2 cup canned pumpkin
  • 1 1/8 teaspoon cinnamon
  • 3/8 teaspoon ground nutmeg

Method

  1. Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan.
  2. Bake at 350 degrees F, 10 minutes.
  3. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Reserve 1 c batter, chill.
  6. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
  7. Alternately layer pumpkin and cream cheese batters over crust.
  8. Cut through batters with knife several times for marble effect.
  9. Bake at 350 degrees F, 55 minutes
  10. Loosen cake from rim of pan; cool before removing rim of pan.
  11. Chill.

Full List of Pumpkin-Cheesecake Recipes
Full List of Cheesecake Recipes
Full List of Pumpkin Recipes

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Preheat oven to 325F In a large bowl, beat together cream cheese, vanilla and milk until smooth Add in eggs one at a time until combined and glossy Pour 1 cup batter Continue Reading →

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Make the crust: Preheat the oven to 350°F Grease a 9-inch springform pan Place the crumbs in the bottom of the pan, add the melted margarine and mix with a fork to Continue Reading →

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