How to Make Pumpkin Pecan Cheesecake

Tired of the same old pumpkin pie for that holiday desert? Here's a new take on an old favorite that is sure to be a crowd pleaser.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 cup graham cracker crumbs
• 1/2 cup finely crushed gingersnaps
• 3 tablespoons finely chopped pecans
• 1 tablespoon flour
• 1 tablespoon powdered sugar
• 4 tablespoons butter, melted
• 9" springform pan
• 2 8oz packages cream cheese - softened
• 1 cup sugar
• 3 eggs
• 1 15 oz can pumpkin (or 2 cups fresh mashed)
• 1 egg
• 1/4 cup milk
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg

1. Preheat the oven to 350. Combine graham cracker crumbs, crushed gingersnaps, pecans, flour and powdered sugar. Stir in melted butter then press into the bottom and sides of pan.

2. Combine cream cheese and sugar in a mixing bowl, beating until fluffy. Add 3 eggs and beat on low speed until combined. Separate all but 1 cup of the cream cheese mix and set aside.

3. Add pumpkin, 1 egg, milk and spices to 1 cup cream cheese mix remaining in the bowl. Beat on low speed until just combined. Pour into prepared crust. Top with cream cheese mixture that you had set aside. Using butter knife, gently swirl to marble.

4. Place the springform pan in a shallow baking dish or on a cookie sheet. Bake for 40 to 45 minutes or until at least 2 1/2 inches around edge appears set when gently jiggled. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan then let cool another 30 minutes. Remove sides, cover and chill at least 4 hours before serving.

Tips & Warnings

• Instead of individual spices, use the same amount of pumpkin pie spice.
• Top with whipped cream sprinkled with a hint of cinnamon.

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