Day 33 - Pumpkin Cheesecake

This year, skip the pie and try one of these. You won't regret it.

Pumpkin Cheesecake

1 1/2 cup crushed gingersnaps

1/3 cup melted butter

******
2 8 oz. packages of cream cheese, softened

3/4 cup sugar

1 tsp vanilla

3 eggs

1 cup canned pumpkin

3/4 tsp cinnamon

1/4 tsp nutmeg

For Crust:
Combine crumbs and butter. Press into bottom and sides of 9 inch springform pan.

Bake at 305 degrees for 10 minutes.

For Filling:

Combine cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each. Reserve 1 cup batter. To remaining batter, add the rest of the sugar, pumpkin, cinnamon, and nutmeg, mix well. Pour half of the pumpkin batter over crust, then cream cheese batter, and top with remaining pumpkin batter. Using a knife, cut through the batter to create a 'marble' effect. Bake at 350 degrees for 55 minutes. Cool completely, then remove from pan.