Ingredients
12
12 servings
- •1.5 cups crushed gingersnap cookies
- •0.5 cup finely chopped pecans
- •0.33333334326744 cup butter, melted
- •2 (8 ounce) packages cream cheese, softened
- •0.75 cup white sugar, divided
- •1 teaspoon vanilla extract
- •3 eggs
- •1 cup canned pumpkin
- •0.75 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
- In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
- Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
- Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
Nutritional Facts
Per 12 servings
- Calories: 350
- Carbohydrate: 27g
- Fat: 25g
- Fiber: 2g
- Protein: 6g
- Sugar: 19g
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