I love cheesecake! My recipe has an extra special touch with the gingersnap crust. If you like pumpkin pie you will love my pumpkin cheesecake

2 cups crushed gingersnap cookies
1/4 cup sugar
1 stick butter
2 packages cream cheese, softened
1 cup white sugar
2 teaspoon vanilla extract
3 eggs
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves

Preheat oven to 325 degrees F and process the gingersnap cookies

This is what they will look like

Melt the butter

Add 1/4 cup of sugar to the gingersnap crumbs

Add the butter

Combine

Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool. Add a pan of water lower rack if you want to steam your cheesecake

In a medium bowl add the cream cheese

Add a 1/2 cup sugar and vanilla then mix just until smooth

Grab your eggs

Blend them in a separate bowl then blending into the cheese mixture and set aside 1 cup of the mixture

Add your pumpkin puree. I like to make my own 🙂 Get the recipe for pumpkin puree here http://www.hauntedchef.com/2012/11/21/pumpkin-puree/

Blend 1/4 cup sugar into the remaining mixture

Add the cinnamon…. a little extra doesn’t hurt

Grab your nutmeg

Grate a half teaspoon and add to the mixture

Add the cloves and stir until combined

Spread the pumpkin flavored batter into the crust

Pour the plain batter randomly on the top

This is what you are going for

Swirl with a knife to create a marbled effect. Pretty 🙂 Put into a water bath or place over a pan of water and bake approx 45-55 minutes in the preheated oven or until the filling is set.

Turn the oven off and prop open to cool inside oven for about 1 hour

Run a knife around the edge of the pan. Allow to cool for another hour

Run a knife around the edge of the pan again before removing pan rim. Chill for at least 4 hours before serving. Enjoy! We devoured this so fast there was no time for a pretty picture lol!