Here’s a great pumpkin cheesecake recipe! This recipe makes a 9″ cheesecake. It can easily be made into a 6″ or a 12″, just follow my tips on the page for the Turtle Cheesecake . There are also some tips on there on how to prepare your springform pan.
Don’t forget the wax paper or parchment paper on the bottom of your pan!
Take some ginger snaps and crush them. You’ll want to make 1 1/2 cups. Melt 1/4 cup of margarine or butter, and mix it with the crumbs. Press down into the bottom of a springform pan with the bottom of your fingers. Bake at 32 for about 8 minutes.
Remember to grease the sides of the pan!
Mix two blocks of cream cheese, 2 eggs, 1/4 cup of sugar, 1 tsp of vanilla, and 1/2 cup of yogurt (I used vanilla). Take out about 1/2 cup of the mixture and set aside. Add 1 cup of pumpkin, 1/2 tsp of both ginger and allspice, and 1 tsp each of cinnamon and nutmeg (or 2-3 tsp of pumpkin pie spice). Pour into your pan. Melt 1 bag of white chocolate chips, and then add it to the cream cheese mixture that you had set aside. Pour it into your pan, then take a spoon and swirl it through the pumpkin, take care not to disturb the base. Bake at 350 for about 45 minutes.
For a garnish, I crushed a few more cookies, then sprinkled them over the top, and then it was served with a dollop of whipped cream. If you’ve got any orange chocolate in your house (melting wafers, maybe), you can grate that over the top.