Deluxe Pumpkin Cheesecake

Recipe found in Taste of Home's Thanksgiving Holiday Magazine 2009-Recipe was orginally sent in by Sharon Skildum of Maple Grove, Minnesota

1 C. crushed gingersnap cookies (about 20 cookies)
1/3 C. finely chopped pecans
1/4 C. butter, melted
4 pkgs (8 ounces each) cream cheese, softened, divided
1 and 1/2 C. sugar, divided
2 TBS cornstarch
4 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin
1 teaspoons ground cinnamon
1 and 1/2 teaspoons ground nutmeg

Garnish:
Chocolate syrup, caramel ice cream topping, whipped topping and additional crused gingersnap coookies, optional

1. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack.
3. For filling, in a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined.
4. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin; set aside . Pour remaining pumpkin filling over crust; top with remaining plain filling. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.

Personal side note-This is a really delicious recipie. Also, if making for the first time like I was, you might want to cut the reciepe in half as it makes enough for 2 pies. Unless you just freeze the rest of the cheesecake batter. I did not own a spring form pan-so just made it like a regular pie. The gingersnap crust helped the cheesecake keep its form anyway.

"A Hint Of..." COMPASSION LIKE CHRIST-Exodus 34:6