1 1/2 Cups Gingersnap Cookie Crumbs
1/4 Cup Unsalted Butter, melted
2 Packages (8 oz. each) Cream Cheese, softened
3/4 Cup Sugar, divided
1 teas. Watkins
Vanilla, Original Double-Strength
3 Eggs
1 Cup Canned or Cooked Pumpkin
1 1/2 teas. Watkins
Pumpkin Pie Spice
Preheat oven to 400 degrees (F). 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 Watkins
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. Makes 12 servings
