This was pretty easy and I can't wait to make it again! Try this. You won't be disappointed.
Ingredients:
1 1/2 cups crushed gingersnap cookies ( approx 30 cookies)
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar, divided
1 tsp vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1 tsp ground cinnamon
3/4 teaspoon ground nutmeg
GARNISH:
whipped topping
Directions:
~Grease a 9 inch springform pan and securely wrap aluminum foil around the outside.
~In a small bowl, combine cookie crumbs and pecans. I used my mini food processor and it did a great job! Stir in melted butter. Press onto the bottom and 1 inch up the sides of pan. Bake at 325degrees for 9-11 minutes or until set. Cool on a wire rack.
~Meanwhile in a large bowl, beat cream cheese, and 1/2 cup sugar until smooth. Beat in the vanilla. Add eggs; beat on low speed just until combined.
~Place 1 cup of the filling in another small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup of pumpkin filling and set aside. Pour remaining pumpkin filling into the crust (making the first layer)
~Top with the plain filling. Drop reserved pumpkin filling by spoonfuls over the top; cut through filling with a knife to make swirls.
Place pan on a large baking pan and fill with water. I used a thick cookie tray you can see in above picture.
Bake for 50-60 minutes or until center is set and appears dull. Remove pan from water bath and cool for 10 minutes. Take a knife to loosen around edge. Refrigerate overnight.
Remove sides of springform pan. Garnish with whipped topping.
