Pumpkin Cheesecake - Simply Delicious

pumpkin, cheesecake, white

A Pumpkin Cheesecake is one of the most remarkable cheesecakes period. If you haven't tried one, then you're really in for a treat. It has a unique flavor unlike anything you've tasted-- and no, it doesn't taste like chicken.

And since most of us don't want to go through the hassle of cutting, cleaning and preparing 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 enough 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 extract 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 careful 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 around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 3-4 hours or until firm.