Cheesecake and pumpkin pie lovers unite! This delectable recipe will be the next big hit at a weekend football party, fall soiree or Thanksgiving dinner, and it combines the spiciness of pumpkin with the creaminess of cheesecake. Dig in!
What you’ll need:
- 1/2 cup crushed graham crackers
- 1 cup crushed gingersnap cookies
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3 medium eggs
- 1 cup canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice
- In a medium bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Mix in eggs one at a time, blending well.
- Set aside 1 cup of the plain mixture and blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg and pumpkin pie spice into the remaining mixture to make a pumpkin flavored batter. Place in the refrigerator.
- Preheat oven to 350°F. In a medium bowl, mix together crushed gingersnap cookies, crushed graham crackers and butter.
- Press into the bottom of a 9-inch spring-form pan, going about 1-inch up the sides. Bake crust for about 10 minutes, set aside to cool.
- Once the crust has cooled, spread the pumpkin flavored batter (Step 2) over the crust and dollop the plain batter (Step 1) onto the top. Swirl with a knife to create a marbled look.
- Wrap the bottom of the spring-form pan in foil, set in a large roasting pan and fill with an inch or two of water. Bake for about 55 minutes in the preheated oven or until filling is set and slightly browned. Run a knife around the edge of the pan. Allow to cool before removing rim of spring-form pan and chill for at least 4 hours before serving.