This cheesecake recipe is perfect for the fall time with its cozy feel and pumpkin, cinnamon taste. Not only is it fun to make, but it also takes minimal ingredients and is fairly easy.

Ingredients:

1 ½ cups crushed gingersnap cookies

½ cup finely chopped pecans

⅓ cup melted butter

2 packs of cream cheese

¾ cup white sugar

1 teaspoon vanilla extract

3 eggs

1 can of pumpkin pie filling

¾ teaspoon of cinnamon

¼ teaspoon of nutmeg

What To Do

Preheat the oven to 350 degrees. In medium bowl, mix together the crushed gingersnap cookies, pecans and butter. This will be the crust for the cheesecake. Mix that together until it becomes shapeable. Then, cover the bottom and the sides of a cake pan with the crust. Put the crust in oven for ten minutes, then set it aside to let it cool.

In a different bowl, mix together the cream cheese, sugar and vanilla extract until smooth. Mix in one egg at a time, blending the mixture together well after each egg.

Set aside one cup of mixture, as this will be used to give the cheesecake the marble effect.

Then, blend the pumpkin pie filling, nutmeg and cinnamon into the remaining mixture. First place this mixture, containing the pumpkin filling, into the crust.

Take the cup of the other mixture, containing the cream cheese, and stir the two mixtures together until the marbled look wanted is achieved.

Bake cake for 55 minutes, then let chill for four hours.