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Ingredients
Scale
- 2 cups ground Ginger snaps (about 7 ounces or 20–22 cookies)
- 1 cup ground Graham crackers (about 4 ounces or 7 full sheets)
- ½ cup minced Pecan pieces
- ½ cup butter (melted)
- ½ teaspoon salt
- 3 packages (8 oz each) cream cheese (room temperature, 24 oz total)
- 1 ¼ cups granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- Whipping cream for garnish
Instructions
- Preheat oven to 350°F and prepare the crust by mixing gingersnap crumbs, graham cracker crumbs, pecans, melted butter, and salt; press into springform pan and bake for 12–14 minutes.
- Lower oven temperature to 300°F. In a stand mixer, beat cream cheese and sugar until smooth, then add eggs one by one.
- Mix in vanilla and heavy cream. Set aside half the batter; to the other half, add pumpkin, cinnamon, and nutmeg.
- Spread half of the pumpkin batter over cooled crust, pour plain cream cheese batter over that, and then add remaining pumpkin batter, swirling for a marbled effect.
- Wrap springform pan in foil, place in larger pan with water, and bake for 1 hour. Cool in oven with the door cracked for 30–40 minutes.
- Cool on the countertop for 2–3 hours, then refrigerate for at least 6 hours.
- Run a hot knife around the edges before serving and garnish with whipped cream.
Notes
Using room temperature ingredients helps create a smoother batter.
Chilling the cheesecake overnight enhances flavor and texture.
For a creative twist, consider using different nuts in the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 240
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 70