Yummy Pumpkin Cheesecake

What taste great at Thanksgiving-- or any time for that matter.   Ah, yes a Yummy Pumpkin Cheesecake.  I'm sure you’ll find that this cheesecake is a great complement to any homemade recipe.

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Yummy Pumpkin Cheesecake The Ingredients 1 1/2 Cups of crushed gingersnap cookies 1/2 Cup of finely chopped pecans 1/3 Cup of butter, melted 2 (8 ounce) packages Cream Cheese, softened 1/2 Cup white sugar 1/4 Cup white sugar 1 Teaspoon vanilla extract 3 Eggs 1 Cup of canned Pumpkin 3/4 Teaspoon ground cinnamon 1/4 Teaspoon ground nutmeg

The Directions

Preheat oven to 350° degrees F.  In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter.  Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.  Bake crust 8-10 minutes in the preheated oven.  Set aside to cool.

In a medium bowl, blend together the cream cheese, 1/2 cup sugar and vanilla extract and mix until smooth.  Mix in eggs one at a time, blending well after each addition.  Set aside 1 cup of the batter.  Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.  Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top.  Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set.  Remove from oven and run a knife around the edge of the pan.  Allow to cool before removing pan rim.  Chill for at least 3-4 hours or until firm

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For your topping try this Whipped Cream Topping recipe.  Serve your Yummy Pumpkin Cheesecake.

To help your cheesecake come out just right, check out these cheesecake baking tips.