- 1 1/2 cups gingersnap cookies, crushed
- 1/3 cup butter, melted
- 1/2 cup pecans, finely chopped
- 18 packets SweetLeaf® Organic Stevia Sweetener, set aside 6 packets
- 16 oz. (2 packages) cream cheese, softened
- 1 cup canned pumpkin
- 1 tsp. vanilla extract
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3 eggs
Preheat oven to 350 degrees F.
In a medium bowl, mix together the crushed cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides, of a 9-inch springform pan. Bake crust 10 minutes. Set aside to cool.
In a medium bowl, mix together the cream cheese, 12 packets of SweetLeaf® Organic Stevia, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture.
Blend 6 packets of SweetLeaf® Organic Stevia, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonful onto the top. Swirl with a knife to create a marbled effect, or use a food storage bag to pipe mixture into a swirl effect.
Bake 55 minutes, or until filling is set. Run a knife around the edge of the pan to loosen the cheesecake. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.