Ode to pumpkin

When you think of desserts on Thanksgiving what comes to mind? Most likely pumpkin pie, right? I know that people really really really love their pumpkin pie on Thanksgiving but for me I find it to be a little drab. This year I was in charge of desserts (which I usually am) and my family knows when they place that responsibility on me I don't stick to traditional. Our menu included a crisp apple pie with a dutch crumbled top, a delectable pumpkin crunch cake, and a pumpkin swirl cheesecake with a gingersnap/pecan crust. Yum.

You see, pumpkin can be transformed into a delicious masterpiece, why settle on plain pumpkin pie? So, without further ado: 

Pumpkin swirl cheesecake with a gingersnap/pecan crust

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted
•  
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.