Ingredients
Crust:
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
Filling:
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
Preparation
Preheat oven to 350 degrees F (175 degrees C). 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. Set in fridge to chill.
Butter a muffin tin. In a medium bowl, mix together the crushed gingersnap cookies and butter. Press into the bottom of each muffin cup. Bake crusts 8 minutes in the preheated oven. Set aside to cool.
Spread the pumpkin flavored batter into each crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. Bake 15-17 minutes in the preheated oven, or until filling is set. Run a knife around the edge of each cheesecake. Allow to cool before removing from the tin. Chill for at least 4 hours before serving.
