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“Adapted form Jeanie from Foodgasms.com”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square).
  2. Securely wrap foil around pan.
  3. In a small bowl, combine the cookie crumbs, pecans and butter.
  4. Press onto the bottom of prepared pan. Place on a baking sheet.
  5. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  6. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes.
  7. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla.
  8. Add 4 eggs; beat on low speed just until combined.
  9. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.
  10. Remove 3/4 cup pumpkin filling; set aside.
  11. Pour remaining pumpkin filling over crust; top with remaining plain filling.
  12. Cut through with a knife to swirl.
  13. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
  14. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
  15. Bake at 350° for 55-65 minutes or until center is just set and top appears dull.
  16. Remove springform pan from water bath.
  17. Cool on a wire rack for 10 minutes.
  18. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  19. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

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