1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon Watkins Vanilla Extract
3 eggs
1 cup canned or cooked pumpkin
1 1/2 teaspoons Watkins Pumpkin Pie Spice
Preheat oven to 400 degrees F.
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Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes; remove from oven, cool. Reduce temperature to 325 degrees F.
In large mixer bowl, beat cream cheese, 1/2 cup sugar and vanilla until blended. Beat in eggs one at a time. Reserve 1 cup batter. Add remaining sugar, pumpkin, and pumpkin pie spice to remaining batter; mix well.
Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake for 45 to 50 minutes or until cheesecake springs back slightly when touched. Loosen cake from rim of pan. Let cool to room temperature then chill.
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Makes 12 servings.
