This heavenly dessert is the best of both worlds. I mean, who doesn't like pumpkin pie or cheesecake!? Even better, this is such a simple recipe and if you don't have little toddler wanting to help with everything (love that!) then it doesn't take much time. One of my favorite things about this cheesecake is the crust. I thought I would stray from the traditional graham cracker crust and try something new. Glad that I did, because it was delish! It is a mix of ginger snaps and shortbread cookies. Need I say more!?
12 Ginger Cookies
12 Shortbread Cookies
1/2 cup pecans
1/4 cup butter melted
3 8oz. packages brick cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash ground cloves
1. Heat oven to 350 degrees F. Pulse cookies and pecans in high powered blender or food processor. Combine mixture and melted butter in a medium bowl. Press into bottom of 9 in. springform pan.
|the beginning of my favorite crust!|
2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until just blended. Remove one cup of plain batter and set aside in small bowl. Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter. Spoon pumpkin batter into crust, top with spoonfuls of reserved plain batter. Cut through batters with a butter knife several times for marble effect.
3. Bake 50 minutes, or until center is almost set. Once center is almost set, turn off oven and let cheesecake sit in oven until it cools, about an hour. Refrigerate for 4 hours or overnight. Cut into 12 slices and top with whipped cream and candied pecans.