Ingredients Jump to Instructions ↓

  1. 1 1/2 cups gingersnap cookies, crushed into fine crumbs

  2. 1/2 cup finely ground pecans

  3. 1/3 cup unsalted butter, melted

  4. 2 (8-ounce) packages cream cheese, softened

  5. 3/4 cup granulated sugar - divided use

  6. 1 teaspoon vanilla extract

  7. 3 large eggs

  8. 1 cup canned pumpkin

  9. 3/4 teaspoon ground cinnamon

  10. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Combine crushed gingersnaps, pecans and butter; press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes; set aside. Combine cream cheese, 1/2 cup sugar and vanilla in a mixing bowl; beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter. To the remainder, add remaining sugar, pumpkin, cinnamon and nutmeg; mix well. Alternately layer pumpkin mixture and cream cheese batter over the crust, making sure that the top has a little of the plain batter on it. Swirl a knife through the batter, dragging one color into the other, to create a marble effect. Bake for 55 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan; then wrap and refrigerate for at least an hour before serving.


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