Greg West
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8-ounce) packages cream cheese, softened
3/4 cup white sugar/ divided
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). In a
medium bowl, mix together the crushed gingersnap
cookies, pecans, and butter. Press into the bottom,
and about 1 inch up the sides of a 9-inch spring-form
pan. Bake crust for 10 minutes in the preheated oven.
Set aside to cool.
In a medium bowl, mix together the cream cheese,
1/2 cup sugar, and vanilla just until smooth. Mix in
eggs one at a time, blending well after each. Set
aside 1 cup of the mixture. Blend 1/4 cup sugar,
pumpkin, cinnamon, and nutmeg into the remaining
mixture.
Spread the pumpkin flavored batter into the crust, and
drop the plain batter by spoonfuls onto the top. Swirl
with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling
is set. Run a knife around the edge of the pan. Allow
cooling before removing pan rim. Chill for at least 4
hours before serving.
