Pumpkin Pecan Cheesecake
|Finely crushed graham crackers||1⁄2 Cup (8 tbs)|
|Finely crushed gingersnaps||1⁄4 Cup (4 tbs)|
|Ground pecans||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Powdered sugar||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each)|
|Granulated sugar||1 Cup (16 tbs)|
|Canned pumpkin||15 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
For crust, stir together graham cracker crumbs, gingersnap crumbs, the 2 tablespoons pecans, flour, powdered sugar, and melted butter in a medium bowl.
Press evenly onto the bottom of a 9-inch springform pan; set aside.
Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy.
Add the 3 eggs all at once; beat on low speed just until combined.
Place 1 cup of the cream cheese mixture in a medium bowl; set remainder aside.
Add pumpkin, the 1 egg, milk, cinnamon, ginger, and nutmeg to bowl.
Beat on low speed just until combined.
Pour pumpkin mixture into prepared springform pan.
Top with cream cheese mixture.
With a knife or narrow metal spatula, gently swirl through the layers to marble.
Place springform pan in a shallow baking pan.
Bake in a 350° oven for 40 to 45 minutes or until center appears set when shaken.
Cool on a wire rack for 15 minutes.
Loosen crust from sides of pan.
Cool 30 minutes more; remove sides of pan.
Cover and chill at least 4 hours.