Pumpkin Cheesecake

  • 25 ginger snaps (I use Murray‘s)
  • 1/2 cup pecans
  • 1/4 cup butter, melted
  • 4 (8 oz.) packages Philadelphia Cream Cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • dash ground cloves

Preheat oven to 325°F if using a silver 9-inch springform pan (or 300°F if using a dark nonstick 9-inch springform pan).  With the food processor running, finely chop ginger snaps and pecans by pouring in from the feed tube.  Then slowly pour in melted butter and continuing running until well mixed.  Press mixture firmly onto bottom and 1 inch up side of 9-inch springform pan.  Wrap outside of pan in heavy-duty aluminum foil.

Beat cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended, stopping to scrape sides. Once you are satisfied that no lumps remain, add eggs one at a time, mixing on low speed after each addition until just blended into the batter. Remove 1 1/2 cups of the batter and set aside.  Gently stir final 1/4 cup of sugar, the pumpkin and spices into remaining batter.

Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.  Place pan in a larger pan and place on center oven rack.  Pour very hot water into outer pan up to 1-2 inches.

Bake 55 minutes to 1 hour 5 minutes or until center is almost set (center 2-3 inches should be wobbly when pan is jiggled).  Cool completely.  Refrigerate at least 4 hours or overnight.  Store leftovers in refrigerator.

Serves 16.

Adapted from Kraft’s Pumpkin Swirl Cheesecake with a variety of versions published all over the web.


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