1 cup finely ground gingersnap cookies (about 20 cookies)
¾ cup plus 1 tablespoon granulated sugar, divided
3 tablespoons salted butter, melted
3 (8-ounce) packages cream cheese
1 teaspoon vanilla extract
3 large eggs
½ cup canned pumpkin purée
2 tablespoons light brown sugar
1 teaspoon cornstarch
¼ teaspoon pumpkin pie spice
Garnish: whipped cream, pumpkin pie spice
Instructions
Preheat oven to 300°.
In a small bowl, combine ground cookies, 1 tablespoon granulated sugar, and butter. Stir well. Press cookie mixture evenly into bottoms of 4 (4.5-inch) mini springform pans. Place on a baking sheet and bake for 7 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining ¾ cup granulated sugar, and vanilla at medium speed until well blended and smooth, stopping to scrape sides of bowl. At low speed, add eggs, one at a time, until just blended.
In a small bowl, combine 1 cup cream cheese mixture, pumpkin, brown sugar, cornstarch, and pumpkin pie spice; stir until well blended.
Alternately add spoonfuls of cream cheese mixture and pumpkin mixture evenly on top of crust in each pan. Using a knife, swirl batters together.
Bake until centers are almost set, about 40 to 45 minutes.
Run a metal spatula coated with cooking spray around sides of pans to loosen cakes from rims. Let cool 45 minutes on a wire rack. Remove rims and carefully transfer cakes to serving dishes. Garnish with whipped cream and sprinkle with pumpkin pie spice, if desired. Serve warm.
Notes
KITCHEN TIP: These cakes can be made ahead, covered, and refrigerated in the pans for up to 2 days. To serve warm, remove from pans and transfer to microwavable serving plates. Microwave on high for 30 seconds or until warm.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/warm-marbled-pumpkin-cheesecakes/