Cheesecake being my weakness, this is my favorite holiday desert. Pumpkin pie, cheesecake and gingersnaps all in one bite! The hardest part is waiting four hours for it to sit in the refrigerator. Enjoy!
25 Ginger Snaps, finely crushed (about 1 1/2 C.)
1/2 C. finely chopped pecans
1/4 C. (1/2 stick) butter, melted
4 pkg. (8-oz each) cream cheese softened
1 C. sugar, divided
1 tsp. vanilla
4 eggs
1 C. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Heat oven to 325. Mix crumbs, nuts and butter; press onto bottom of 13×9 pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
