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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- About 8 ounces gingersnap cookies
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter or margarine
- 2 packages (8 oz. each) neufchatel (light cream) cheese or cream cheese
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons Chinese five spice seasoning or pumpkin pie spice
- 1 can (1 lb.) pumpkin
Method
- Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.
- Bake crust in a 325° oven until slightly browner, about 15 minutes.
- Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the cheese mixture into a small bowl. Add five spice and pumpkin to remaining cheese mixture and mix well.
- Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
- Bake in a 325° oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.
