Ryan picked this recipe for his 30th birthday dessert and it's so yummy! The perfect "cake" for a fall birthday. 25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
dash ground cloves
Heat oven to 325.
Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter. I also added food coloring to make the batter look more orange!
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
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