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Pumpkin Cheesecake - Simply Delicious
by Cedrick White

Description: Easy recipe for pumpkin cheesecake.

Pumpkin Cheesecake is one of the most remarkable cheesecakes...period. If you haven't tried one, then you're really in for a treat. It has a unique flavor unlike anything you've tasted-- and no, it doesn't taste like chicken.

And since most of us don't want to go through the hassle of cutting, cleaning and preparing a pumpkin, use Libby's Pure Pumpkin or some other highly regarded brand. Just try to make sure that it's 100% natural.

Pumpkin Cheesecake

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

DIRECTIONS:

First, preheat oven to 350 degrees F. Next use enough of your gingersnap cookies to make the 1 1/2 cups of cookie crumbs. You can use a food processor or a rolling pin to crush the cookies. Take the cookie crumbs and mix them with the pecans and butter in a bowl using a whisk. Next spread the the bottom of a 9 inch springform pan with the crust mix. Bake for 8 - 10 minutes. Remove from oven and place to the side.

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 in a separate bowl. After mixing, blend in with the remaining mixture.

Next, spread the pumpkin flavored batter over the crust and drop 5 to 7 spoonfuls of the plain batter onto the top of the batter. To create a marble effect, take a butter knife and swirl each puddle with a knife. Be careful not to over swirl. You don't want to mix the batters together.

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.

Cedrick White is an avid baker and publisher of http://www.I-Love-Cheesecake.com, which offers an assortment of delicious and delightful cheesecake recipes. Be especially sure to check out the large selection of chocolate cheesecake recipes. Go ahead and find one to bake today.

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