--9 Inch Crust-- 3/4 Cup white sugar
1 1/2 Cup Ginger Snaps, Crushed 1 Tsp vanilla extract
1/2 Cup Pecans, Finely Chopped 3 Large Eggs
1/3 Cup Butter, melted 1 Tbl Cake Flour
--OR Individual Crusts-- 1 Cup Pumpkin Puree
1 Box Ginger Snap Cookies 3/4 Tsp ground cinnamon
--Cheesecake-- 1/4 Tsp ground nutmeg
16 Ounce Cream Cheese, Room Temp
Preheat oven to 350 degrees F.
9-inch Crust: 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 spring form pan. Bake crust 8-10 minutes in the preheated oven. Set aside to cool.
Individual Crusts: Line cupcake pans with cupcake papers or rounds of parchment paper. Put a whole cookie in the bottom of each cup.
Cake: In a medium bowl, blend together the cream cheese, 1/2 cup sugar and vanilla extract and mix until smooth. Mix in eggs one at a time, blending well after each addition. Mix in the cake flour. Set aside 1 cup of the batter. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. 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.
Bake 55 minutes in the preheated oven, or until filling is set. Remove from oven and run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 3-4 hours or until firm