Cheesecake de Abóbora

Ingredientes:

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

Modo de Fazer:

 Place a greased 9-in springform pan on a double thickness of heavy-duty foil (about 18-in square). Securely wrap foil around pan. In a small bowl, combin the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350º for 8-10 minutes or until set. Cool on a wire rack. For filling, in a large bowl, beat 1 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 until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling.  Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350º for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water path. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with chocolate syrup, caramel sace, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.

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