Move over pumpkin pie! This cheesecake recipe will become your new go-to dessert!
1-1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 8-oz. packages cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup pumpkin purée
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Wrap the exterior of a greased 9″ springform pan in a double thickness of heavy-duty aluminum foil.
In a small bowl, combine cookie crumbs and pecans. Stir in butter. Press into the bottom and about an inch up the sides of prepared pan. Bake at 325° F for 9-11 minutes, or until set. Cool on a wire rack.
In a large bowl, beat together cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed until combined. Place pumpkin purée in a small bowl and stir in cinnamon, nutmeg, and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with cream cheese mixture. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
Place pan in a large baking pan; add 1 cup of hot water to larger pan. Bake for 50-60 minutes, or until center is just set and top appears dull. Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, pecan halves, and gingersnap cookie wedges, if desired.