Gingersnaps and pecans form the crust of this fabulous fall cheesecake. Plain and pumpkin batters are swirled together for a pretty marbled effect.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
4 hrs
total:
5 hrs 15 mins
Servings:
16
Yield:
16 servings, one slice each
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

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  • Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

  • Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

Tips

How to Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2009
I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it again here on Allrecipes! I think the spicy flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. So easy to make - so delicious! Read More
(19)

Most helpful critical review

Rating: 3 stars
12/03/2014
This was quite good but we thought it needed more spice. Would make again though. Read More
(1)
53 Ratings
  • 5 star values: 48
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/29/2009
I first saw this recipe a few years ago in an advertisement for Philly Cream Cheese and loved it! I used to make it annually for Thanksgiving and then lost the recipe! I was so excited to see it again here on Allrecipes! I think the spicy flavorful crust made up of gingersnaps and pecans set this recipe above and beyond. So easy to make - so delicious! Read More
(19)
Rating: 5 stars
12/03/2009
Reduced cream cheese to 3 packages came out fantastic. Didn't have a hand mixer so spun the cream cheese/sugar/egg mixture in the blender to whip out the tiny lumps. Worked perfectly. Came out creamy & smooth. I made this for Thanksgiving dinner with the BF's family & they raved that it looked like it came from a bakery. None leftover. Added a pecan topping of 1/4 C brown sugar 1/3 C pecans 2 TBS melted butter. Read More
(14)
Rating: 5 stars
11/27/2016
The most perfect Thanksgiving dessert. I wanted a pumpkin based dessert but most of my family doesn't like pumpkin. I have made cheesecakes for years though & thought I'd give it a try. After reading the reviews, I automatically increased the spices - cinnamon to 1 1/2 teaspoons, nutmeg to 1/2 teaspoon & cloves to 1/4 teaspoon. I also set aside 2 cups of plain cheesecake as opposed to 1 1/2 to make it not too "pumpkinny". I also baked it in a water bath. It was the most delicious, light & creamy cheescake! The spices were perfect and it had the hint of pumpkin without it being overwhelming. I am definitely making this every single Thanksgiving. And by the way, all the pumpkin haters couldn't get enough. Read More
(9)
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Rating: 5 stars
11/13/2015
I made this for a retirement party and received multiple texts telling me that it was amazing. I did take the advice of several reviews and increased the amount of spices. I also purchased pumpkin spice cheesecake cookies at Target for the crust and topped it with vanilla mousse rosettes. I plan on making it again for Thanksgiving. Read More
(8)
Rating: 5 stars
11/28/2009
Made this for thanksgiving and everyone was very suspicious about how this would taste and they ended up loving it! Will make this again for sure. Read More
(8)
Rating: 5 stars
03/02/2016
One of my guests called it "heaven on a plate". It was easy and pretty. I have made it w/ a graham cracker / pecan crust as well as the gingersnap/pecan crust. I preferred the graham cracker crust with salted pecans chopped into it - but then I love sweet / salty. Read More
(3)
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Rating: 5 stars
12/11/2014
Amazing!!!! Read More
(3)
Rating: 5 stars
10/15/2009
Very yummy!! Went very fast at this years Thanksgiving festivities!! Will make again!! Read More
(1)
Rating: 5 stars
11/23/2016
I saved this because I saw a video using the same recipe but in a 9x13 sheet pan and I took it to the Thanksgiving dinner at the school where I teach. It was a huge hit and while there were a lot of desserts there was none of mine left at the end. I didn't make any changes to the recipe at all except that the video said to bake it for 45 minutes. It was so good! Read More
(1)
Rating: 3 stars
12/03/2014
This was quite good but we thought it needed more spice. Would make again though. Read More
(1)
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