NOTE: This is the perfect cheesecake for your Thanksgiving table and it is so beautiful, you can use it for your centerpiece. To say that it is delicious is an understatement.
Ingredients:
- 2 cups ginger snaps, finely crushed
- ¼ cup brown sugar
- ½ cup walnuts, finely chopped
- ½ cup butter, melted
- 4 (8-ounce) packages cream cheese
- 1 cup sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 cup canne
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/12 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Sour Cream Topping
- 1 pint sour cream
- ¼ cup sugar
- 1 teaspoon lemon juice
- Toasted Candied Walnuts
- 1 cup walnuts, coarsely chopped
- 2 tablespoons sugar
Cuisine: Country
Yield: 16 slices
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 325-degrees. Mix ginger snap crumbs, brown sugar, walnuts, and butter. With the bottom of a cup or juice glass, pat the crumb mixture up the sides of a 9-inch spring form pan, leaving a ½-inch crust on the bottom. Place in freezer for 8 to 10 minutes to chill.
- Beat cream cheese, sugar, and vanilla with electric mixer or food processor until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended
- Remove 1 ½ cups batter; place in small bowl. In medium bowl, combine pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and cloves; pour into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 1 hour and 10 minutes or until center is set. Let cheesecake cool completely; run knife around edge and remove outer pan. Place a cookie sheet or round platter over top of cheesecake. Flip cheesecake over and remove bottom pan. Flip cake back over onto a large round decorative platter or cake stand so that the cookie crust is on the bottom.
- Prepare topping by combining sour cream, sugar and lemon juice. Spread over top of cheesecake. Make toasted candied walnuts by placing walnuts and sugar in dry skillet over low heat, stirring constantly. Toast the walnuts about 2 minutes until aromatic and slightly browned. Remove and sprinkle over sour cream topping. Drizzle the caramel topping over the walnuts. Keep cheesecake refrigerated until ready to serve. Makes 16 servings.