A 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 cheesecake or some other highly regarded brand. Just try to make sure that it's 100% natural.
First, preheat oven to 350 degrees F. Next use enough of your Gingersnap cookies to make the 1 1/2 cup of a 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.
That's how it's done! This recipe is simply delicious and presents itself beautifully on your table. If you are pressed for time, just use a premade crust. You can even change it up a little by sprinkling some finely chopped pecans on the bottom of your premade crust to add your own touch. Enjoy.