straight from the source Pumpkin Cheesecake - simply appetizing
A Pumpkin Cheesecake is one of the most marvelous cheesecakes period. If you haven't tried one, then you're actually in for a treat. It has a unique flavor unlike whatever you've tasted-- and no, it doesn't taste like chicken.
Pumpkin Cheesecake - simply appetizing
And since most of us don't want to go straight through the hassle of cutting, cleaning and preparation a pumpkin, use Libby's Pure Pumpkin or some other highly regarded brand. Just try to make sure that it's 100% natural.
Pumpkin Cheesecake
The Ingredients
1 1/2 Cups of crushed Gingersnap cookies
1/2 Cup of finely chopped pecans
1/3 Cup of butter, melted
2 (8 ounce) packages Cream Cheese, softened
1/2 Cup white sugar
1/4 Cup white sugar
1 Teaspoon vanilla extract
3 Eggs
1 Cup of canned Pumpkin
3/4 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
Directions
First, preheat oven to 350 degrees F. Next use sufficient of your Gingersnap cookies to make the 1 1/2 cup of a cookie crumbs. You can use a food processor or a rolling pin to crush the cookies. Take the cookie crumbs and mix them with the pecans and butter in a bowl using a whisk. Next spread the the bottom of a 9 inch springform pan with the crust mix. Bake for 8 - 10 minutes. remove from oven and place to the side.
In a medium bowl, blend together the cream cheese, 1/2 cup sugar and vanilla excerpt and mix until smooth. Mix in eggs one at a time, blending well after each addition. Set aside 1 cup of the batter.
Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg in a separate bowl. After mixing, blend in with the remaining mixture.
Next, spread the pumpkin flavored batter over the crust and drop 5 to 7 spoonfuls of the plain batter onto the top of the batter. To create a marble effect, take a butter knife and swirl each puddle with a knife. Be right not to over swirl. You don't want to mix the batters together.
Bake 55 minutes in the preheated oven or until filling is set. remove from oven and run a knife colse to the edge of the pan. Allow to cool before removing pan rim. Chill for at least 3-4 hours or until firm.
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