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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Combine crushed graham crackers, crushed gingersnaps, 2 tablespoons pecans, flour, confectioners' sugar and melted butter (or margarine) in a medium bowl. Press evenly onto the bottom of a 9-inch springform pan; set aside.
Beat cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until fluffy. Add 3 eggs all at once, beating on low speed just until combined.
Place 1 cup of the cream cheese mixture in a medium bowl. Add pumpkin, the remaining 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into crust in springform pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.
Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until center appears set when shaken. Cool on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill at least 4 hours.
Before serving, beat whipping cream until stiff peaks form. Pipe or spoon into mounds atop cheesecake. Garnish with toasted chopped pecans.