1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

1/4 cup butter – melted

4 packages (8 ounces each) cream cheese, softened, divided

1-1/2 cups sugar, divided

2 tablespoons cornstarch

2 tsp vanilla

4 eggs

1 cup canned pumpkin

2 teaspoons ground cinammon

1-1/2 teaspoons ground nutmeg

Directions

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
• For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
• Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.

If you make this yummy dessert this Thanksgiving, let me know what you think of it (and most importantly … what your guests think of it!).

Enjoy!

xoxo,

Jennifer

recipe & photo source:  Taste of Home