Pumpkin Cheesecake with Gingersnap Crust
1 cup crushed gingersnap cookies
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz) cream cheese, at room temperature, divided
1 1/2 cups white sugar, divided
2 tablespoons cornstarch
2 teaspoons vanilla
1 cup pumpkin puree
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
Combine cookie crumbs, pecans and butter. Press into bottom of prepared pan.
Place on a baking sheet and bake at 350 degrees for 8 to 10 minutes. Cool.
Beat 1 package cream cheese, 1/2 cup sugar and cornstarch together until smooth.
Beat in remaining cream cheese, one package at a time.
Add remaining sugar and vanilla to the mixture.
Add eggs; beat on low speed just until combined.
Place 2 cups of filling in a bowl; stir in the pumpkin, cinnamon and nutmeg.
Remove 3/4 cup of the pumpkin filling and set aside.
Pour remaining pumpkin filling over the crust; top with reserved plain filling.
Cut through with a knife to swirl.
Drop remaining pumpkin filling by spoonfuls over cheesecake; cut through to swirl.
Place springform pan in a large baking pan; add 1 inch of hot water to pan.
Bake at 350 degrees for 55 to 65 minutes or until center is just set and the top appears dull.
Remove springform pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.