This Pumpkin Cheesecake recipe has a little bit of a kick to it. So good!!
Prep Time20 mins
Cook Time45 mins
Cool Time5 hrs
Total Time6 hrs 5 mins
- ½ c graham crackers finely crushed
- ½ c gingersnaps finely crushed
- 2 tbsp pecans finely chopped
- 1 tbsp flour
- 1 tbsp powdered sugar
- 2 tbsp butter melted
- 16 oz cream cheese softened
- 1 c granulated sugar
- 3 eggs
- 15 oz pumpkin
- 1 egg
- ¼ c milk
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
Combine graham crackers, gingersnaps, 2 tbsp pecans, flour, powdered sugar and melted butter into a medium bowl.
Press evenly into bottom of 9 inch springform pan. Set aside.
Beat cream cheese and sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
Add eggs all at once, beating on low speed just until combined.
Place 1 c of cream cheese mix in medium bowl. Add pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined.
Pour pumpkin mixture into prepared springform pan.
Top with cream cheese mixture.
With a knife, gently swirl through orange and white layers to marble.
Place pan in shallow baking pan.
Bake at 350 degrees for 40-45 mins until center appears set when shaken.
Cool on wire rack for 15 mins.
Loosen crust from sides of pan. Cool 30 mins more.
Remove sides of pan. Cool completely.
Cover, chill at least 4 hours (can refrigerate for up to 1 week).
Garnish with whipping cream and toasted pecans if desired.
Calories: 224kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 158mg | Potassium: 136mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4625IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 1.1mg