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Recipe: Pumpkin Cheesecake
1 1/2 cups gingersnap cookies, finely ground
1/4 cup walnuts, finely ground
1/4 cup sugar
5 tbsps butter, melted
3 pkgs (8 ounces each) cream cheese, softened
1 3/4 cups sugar
3 tbsps flour
6 large eggs
1 tsp pure vanilla extract
1 1/2 tsps pumpkin pie spice
1 can (15 ounces) pumpkin
Preheat oven to 500 degrees
- Combine gingersnaps, walnuts, sugar and butter in a medium bowl.
- Press into the bottom and 1 inch up the side of a 10 inch non-stick springform pan; set aside.
- Beat cream cheese, sugar and flour with an electric mixer until smooth.
- Add 5 eggs, one at a time, then vanilla, beating on low speed.
- Transfer 2 1/2 cups to a separate bowl; set aside.
- Beat 1 egg, pie spice and pumpkin into remaining filling until smooth.
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- Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.
- Bake for 10 minutes; reduce temperature to 200°F and bake 30 minutes.
- Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set.
- Run a knife around top of cake to loosen from pan.
- Cool on a rack for 30 minutes, then chill in refrigerator at least 6 hours.
Servings: approx 12
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