Compliments of Sassy-Foods.com
Pumpkin Cheesecake
Yield: 16 servings, one piece each
25 ginger snap cookies, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened (I use the light variety)
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark
nonstick 9-inch springform pan).* Mix ginger snap crumbs, pecans and butter; press onto bottom
and 1 inch up side of pan.
2. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended.
Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the
pumpkin and spices into remaining batter.
4. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain
batter. Repeat layers. Cut through batters with knife several times for marble effect, with a
swirling motion.
5. Bake 55 min. to 1 hour 5 min. or until center is almost set. (Test doneness by gently shaking the
pan. If the cheesecake is done, it will be set except for an approximately 2-1/2-inch area in the
center that will be soft and jiggly.)
6. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
7. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
*Note: To make small, individual cheesecakes, I have used mini-muffin & regular muffin size.
For a regular muffin size, you can either use a whole ginger snap cookie for the bottom or the
crumb method. Baking time will need to be adjusted.