Pumpkin-Pecan Cheesecake

Prep: 30 min
Bake: 40 min
Yields 12 to 16 Servings

Ingredients

½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream

Directions

Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.

In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.

Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.

Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.

Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.