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Fall is the time for pumpkin,
but this outstanding cheesecake, prepared with canned pumpkin, is great year round. Serve with a
garnish of pecans and a dollop of whipped
cream for a fantastic dessert treat. Search our site for more
href="http://www.recipetips.com/recipes/fruits-and-vegetables/vegetables/pumpkin/">pumpkin recipes.
Directions
In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and
butter.
Press evenly in the bottom of a 9 inch spring form pan; set aside.
In a large mixing
bowl, cream the cheese and sugar with an electric mixer until fluffy.
Add 3 eggs all at once, mix on low speed just until combined.
Place one cup of the cream cheese mixture in a medium bowl and add to that the pumpkin, 1 egg,
milk, cinnamon, ginger and nutmeg.
Beat on low, just until combined.
Pour pumpkin mixture into the prepared springform pan.
Top with the remaining cream cheese mixture.
With a knife, gently swirl through the layers to marble.
Place springform in a shallow baking pan. (Do not make this a water bath, the baking pan is
only to help catch any drippings.)
Bake in a 350° oven for 65 minutes or until the center appears to be set when shaken.
Cool
on a wire rack for 15 minutes.
Loosen the crust from the sides and cool for an additional
30 minutes.
Remove sides of the pan.
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