Cheesecake Recipe

Pumpkin Swirl Cheesecake

with Gingersnap Crust

(Super yummy & very easy to make!)

Prep Time: 20 min
Total Time: 5 hr 35 min
Makes: 16 servings

What You Need!
25 Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped Pecans

1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Make It!
HEAT oven to 325°F
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

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I made this for a potluck a couple of weeks ago and it was a huge hit! It's rich so a small square goes a long way. Perfect dessert for fall. Let me know if you make it - I'd love to hear your thoughts on it!