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Adapted form Jeanie from Foodgasms.com
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cup crushed gingersnap cookies or 20 gingersnap cookies
cup finely chopped
(8 ounce) packages
, softened, divided
caramel ice cream topping
additional crushed gingersnap cookie (optional)
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.
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