Pumpkin Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement