Ingredients
1-1/2 cups gingersnap cookie crumbs (about 32 cookies)
1/4 cup unsalted butter, melted
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar, divided
1 tsp Original Double-Strength Vanilla
3 eggs
1 cup canned or cooked pumpkin
1-1/2 tsp Pumpkin Pie Spice
Directions
Preheat oven to 400°F. Combine crumbs and butter. Press firmly over bottom and up sides of pie plate. Bake for 5 minutes; remove from oven and let cool. Reduce oven temperature to 325°F. In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter. Add remaining sugar, pumpkin and Pumpkin Pie Spice to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marbled effect. Bake for 45 to 50 minutes or until cheesecake springs back lightly when slightly touched. Loose cheesecake from rim of pan. Let cool to room temperature, then chill.
Makes 12 servings.
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