- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 1/2 cup finely chopped pecans
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- Whipped topping, optional
- Additional gingersnap cookies, cut into wedges, optional
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
- In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack.
- Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
- Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
- Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired. Yield: 12 servings.
Reviews for Snappy Pumpkin Cheesecake
"It was so awesome that when I was cooking it, it made my stomach growl in hunger"
"I found this recipe several years ago on a different site and it's absolutly amazing. I love it for Thanksgiving!"
"Excellent recipe. I live in the UK and it's pretty hard to get canned pumpkin here so instead I cook a butternut squash and then mash that up and add it once cooled. It's less fibrous than pumpkin so it works well."
"I made this cheesecake for a friend's party. It went great, everyone loved it. I didn't have any leftovers to bring home to my husband. It was a very pretty cheesecake as well. It was very tasty."
"Made this cheesecake for our annual Pumpkin Carving Fest . It was a sure winner and will become part of our recipe collection for the holidays. Didn't have gingersnaps, so made it with graham crackers. Next time will try with gingersnaps. The swirl on top made it look so appetizing...and professional! Yum !"
"It was my first time making a cheesecake period. It was a little challenging for me, but came out so good!! It was delicious.... A must for the holidays!"
"I've been making the Pumpkin-Swirl Cheesecake for Thanksgiving for years now as it is one of our favorites. However, I never wrapped my pan in foil. I just place a baking dish, half filled with water, on a lower rack in the oven to add moisture to the oven to prevent the cheesecake from cracking, as you do with any cheesecake baked in the oven. Also, I just use regular vanilla extract and it is fine. Hopes this helps, and enjoy."
"The foil gets wrapped around the bottom and up the sides of the OUTSIDE of the pan - I assume it is to keep out any water from the water bath you set the pan in when cooking."
"I hate to sound like an idiot but can you please clarify... "Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside" Am I to wrap around the outside or cover the inside or both???"
"This was just delicious!!"