With the holidays coming up quickly, here’s a delicious recipe that you can be sure no one else will be making.
Ingredients
- 1-1/2 cups gingersnap cookie crumbs (about 32 cookies)
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz) cream cheese, softened
- 3/4 cup sugar, divided
- 1 t WATKINS Original Double-Strength Vanilla
- 3 eggs
- 1 cup canned or cooked pumpkin
- 1-1/2 t WATKINS Pumpkin Pie Spice
Directions
- Preheat oven to 400°F.
- Combine crumbs and butter.
- Press firmly over bottom and up sides of pie plate.
- Bake for 5 minutes; remove from oven and let cool.
- Reduce oven temperature to 325°F.
- In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended.
- Beat in eggs one at a time.
- Reserve 1 cup batter.
- Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well.
- Alternately layer pumpkin and cream cheese batters over crust.
- Cut through batters with knife several times for marbled effect.
- Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched.
- Loose cheesecake from rim of pan.
- Let cool to room temperature, then chill.
Makes 12 servings.
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