Base:
18 Ginger Crisp cookies, crushed
¼ cup pecans or walnuts, finely chopped)
¼ cup butter
Combine cookie crumbs, nuts and melted butter. Press firmly onto bottom of 9″ springform pan.
Filling:
3 pkg Cream cheese
¾ cup Sugar
1 tsp. Vanilla extract
3 Eggs
1 cup Pumpkin puree
1 tsp. Cinnamon
¼ tsp. Nutmeg
Dash of cloves
Beat cream cheese, ½ cup of sugar & vanilla extract. Add eggs, 1 at a time and mix until blended.
Place 1 cup of mixture aside for later use.
With remaining batter, stir in remaining ¼ of sugar, pumpkin puree and spices. Pour into springform pan. Pour plain batter over top and cut through batters using a knife and try and make swirls. (this can be very difficult to achieve as the batter is very thick)
Bake for 45 min or until golden brown at 350°F. Let cool & then refrigerate.
Reference: This recipe comes from the 2006 Fall issue of what’s cooking by Kraft. You can subscribe for free online to there magazine at www.krafcanada.com