I found this recipe in the Fall edition of Kraft Foods "Food and Family". I think it is very good!
First, for the crust, you need:
1 1/2 cups Ginger snaps, finely crushed1/2 cup finely chopped pecans1/4 cup or 1/2 stick butter, meltedPreheat oven to 325 degrees.Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Next you need:4 pkg. (8 oz. each) cream cheese ( used 2 regular and 2 low-fat)1 cup sugar divided into 3/4 cup and 1/4 cup1 tsp. vanilla4 eggs1 cup canned pumpkin1 tsp. ground cinnamon1/4 tsp. ground nutmegDash of ground clovesBeat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
Wow, what a mess. I guess I have the bake time and refrigeration time to get it cleaned up!
Finally, the taste test. Mmmm pretty yummy!I am tempted to just make it with the whole can of pumpkin mixed into all of the cream cheese mixture and "up" the spices a bit. I would like it to be a bit more pumpkiny! If anyone tries this, let me know what you thought.
Ya'll Come Back!
Lorilee