- Average
- Average budget
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Ingredients
- 1-1/2 cups gingersnaps crushed
- 1/2 cup pecans
- 1/4 cup butter melted
- 4 pkg cream cheese softened
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- dash ground cloves
Preparation
Step 1
Heat oven to 325°F.
Step 2
Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Step 3
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
Step 4
Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Step 5
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.