Ingredients
1 cup crushed gingersnap cookies (about 20 cookies)1/3 cup finely chopped pecans1/4 cup butter, melted4 packages (8 ounces each) cream cheese, softened, divided1-1/2 cups sugar, divided2 tablespoons cornstarch2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten1 cup canned pumpkin2 teaspoons ground cinnamon1-1/2 teaspoons ground nutmegGARNISH:Optional: chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat 1 pkg. of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 pkg. at a time, until smooth. Add remaining 1 cup sugar and vanilla. Add eggs; beat on low speed just until combined.
Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
If desired, garnish with chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnaps.
