Emily's Thanksgiving Pumpkin Cheesecake

Marbled PUMPKIN CHEESECAKE 

(But I don’t marble it...I just mix it all together)

Original recipe makes 1 - 9 inch cake

1 1/2 cups crushed gingersnap cookies 

1/2 cup finely chopped pecans 

1/3 cup butter, melted 

  

2 (8 ounce) packages cream cheese, softened 

3/4 cup white sugar, divided 

1 teaspoon vanilla extract 

3 eggs 

1 cup canned pumpkin 

3/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Cheesecake topping...delicious family topping recipe that must be on EVERY cheesecake in my opinion :)

Sour cream topping

1 cup sour cream

1/2 c sugar

1 1/2 tsp lemon juice

1 1/2 tsp vanilla

Directions:

1. Take the cheesecake out and turn up the oven to 425 degrees.  Cool the cheesecake for 20 minutes.
2. Mix all ingredients together in a small bowl.  Spoon gently over the cake.
3. Bake ONLY 5 minutes