Prep 25 mins
Cook 55 mins
- 2 cups finely crushed ginger snaps
- 1⁄2 cup finely chopped pecans
- 6 tablespoons butter or 6 tablespoons margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 dash ground cloves
- 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 firmly onto bottom and 2 inches up side of pan.
- Beat cream cheese, 3/4 cup of the sugar and vanilla on medium speed until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Reserve 1-1/2 cups of the plain batter.
- Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.
- 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.
- Bake 55 minutes or until center is almost set.
- Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
I made this cheesecake for Thanksgiving and it was just ok. The crust was outstanding, but the cake itself was not as creamy as I was hoping for and would not set up. I baked it at 325 degrees for the 55 minutes the recipe recommends, then another 25 minutes (checking it every 5-10)and it was still really liquidy. I am thinking it might not be a good recipe for someone living at high altitude (>7000 ft).
The Kraft recipe that I used was a bit different, calling for 4(8 ounce) packages cream cheese and 4 eggs. Anyway, it is a wonderful recipe and I plan on serving it this Thanksgiving for a change of the usual pumpkin pie.