1-1/2 c. Gingersnap cookie crumbs (about 32 cookies)
1/4 c. unsalted butter, melted
2 (8-oz.) pkgs. Cream cheese, softened
3/4 c. Sugar
1 tsp. Vanilla extract
1 c. Canned or cooked pumpkin
1-1/2 tsp. Pumpkin pie spice
Preheat oven 400° Fahrenheit. Combine crumbs and butter, press firmly in bottom and up sides of pie plate. Bake for 5 minutes, remove from oven and cool. Reduce oven temperature to 325° In large mixing bowl beat cream cheese, ½ cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup of batter in separate bowl and set aside. To large mixing bowl add remaining sugar, pumpkin and pumpkin pie spice and mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batter with knife to produce marble effect. Bake for 45-50 minutes or until cheesecake springs back when lightly touched. Let cool to room temperature, then place in refrigerator.
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