Pumpkin Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 cup crushed gingersnap cookies or 20 gingersnap cookies
- 1⁄3 cup finely chopped pecans
- 1⁄4 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened, divided
- 1 1⁄2 cups sugar, divided
- 2 tablespoons cornstarch
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground nutmeg
-
GARNISH
- chocolate syrup
- caramel ice cream topping
- whipped topping
- additional crushed gingersnap cookie (optional)
directions
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square).
- Securely wrap foil around pan.
- In a small bowl, combine the cookie crumbs, pecans and butter.
- Press onto the bottom of prepared pan. Place on a baking sheet.
- Bake at 350° for 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 4 eggs; beat on low speed just until combined.
- Place 2 cups filling in a small bowl; stir in the 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 springform pan in a large baking pan; add 1 inches of hot water to larger pan.
- Bake at 350° for 55-65 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Air Force Mama
United States