“Pumpkin Cheesecake has been a tradition in our family for years. I love this recipe from Taste of Home.”
1 cup crushed gingersnap cookies
(about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs
1 cup canned pumpkin
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
Preheat oven to 350°. Place a greased 9-inch spring form pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with Fresh Ginger Whipped Cream. Yield: 12 servings.