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1-1/2 cups gingersnap crumbs (about 8 ounces)
1/3 cup Horizon Organic butter, melted
4 (8-ounce) tubs or blocks of cream cheese, room temperature
1 cup sugar, divided
1/4 cup flour
1 teaspoon vanilla extract
4 large Horizon Organic eggs
1/2 cup Horizon Organic lowfat eggnog
1 (16-ounce) can pumpkin pure (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees. In a small bowl combine cookie crumbs and butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and cool. In the bowl of a stand mixer combine cream cheese, 1/2 cup sugar, flour and vanilla until blended. Add eggs, one at a time, beating well after each addition. Remove 2 cups batter, place it in a small bowl and whisk in eggnog. Chill eggnog mixture. Add 1/2 cup sugar, pumpkin and spices to the remaining batter. Mix just until incorporated. Alternately layer pumpkin and eggnog batters over the gingersnap crust, beginning and ending with pumpkin. Gently swirl a knife through the layers once or twice to create a marbled effect. Bake for 60-75 minutes. Cheesecake is done when sides are firm and center jiggles slightly. Cool on a rack. Remove sides, gently cover with plastic and chill before serving. Cheesecake can be refrigerated up to 4 days. Bring to room temperature before serving.
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