Bring on the pumpkin!! Yes, another pumpkin post…but hey, it’s fall so this is to be expected, isn’t it?? I’ve never been a big cheesecake baker and only on a couple of occasions have I decided that my cheesecake has turned out well. Yet I keep trying…practice makes perfect, right?
- 1 1/2 cups Gingersnaps
- 1/4 cup melted butter
- 2 1/2/bs cream cheese
- 2 1/2 cups sugar
- 2 TBSP flour
- 5 large eggs
- 2 egg yolks
- 2 tsp vanilla
- 1 cup pumpkin
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- For crust, combine the gingersnaps, and butter. Press onto the bottom of a 10 inch spring form pan. Bake for 10 minutes in 350F oven. Set aside.
- For the filling, cream the cheese until soft. Add in the sugar and mix well. Add in the flour and mix to blend.
- Add in the eggs, one at a time, scraping th bowl down after each addition. Add in the yolks and vanilla. Mix well.
- Remove 3 cups of the batter and place in a bowl. In a seperate bowl, combine the pumpkin, cinnamon, and nutmeg. Stir in the 3 cups of plain cheesecake batter.
- Layer the two batters in the springform pan starting with the plain batter. Do three layers plain batter and two of the pumpkin batter. Swirl the batters to create a marbelized look.
- Place the cake on a sheet pan. Place in the oven and pour in hot water to create a water bath. Bake the cheesecake at 350 F for approx. 2 hours. A thin knife inserted in the center should come out almost clean.
- Cool the cake and then chill. Let sit overnight before unmolding.
Prep time: 30 minutes
Cook time: 1hr 30min to 2hrs