Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Recipe By :

14 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 cups finely crushed ginger snaps

1/3 cup butter

1 tablespoon flour

2 8 oz. pkgs. cream cheese -- softened

2/3 cup sugar

3 tablespoons flour

2 teaspoons gingerroot -- grated

(or 1/2 tsp. ground ginger)

1 teaspoon vanilla

4 eggs

2 tablespoons milk

2/3 cup canned pumpkin

1/4 cup brown sugar -- packed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon

of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2 up

the sides of an 8 or 9 springform pan. Set pan aside.

For filling: beat cream cheese in a large mixing bowl til smooth. Add

sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on

high speed until smooth. Add eggs all at once. Beat on low speed just until

combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning

mixture add pumpkin, brown sugar, cinnamon and nutmeg.

Spoon plain cheese mixture into crust lined springform pan. Carefully spoon

the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl

batters, being carful not to disturb crust. Place the springform pan on a

350 oven for 50 to 55 minutes

for an 8 pan (45 to 50 minutes for a 9 pan.) or until center appears nearly

set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15

minutes. Use a small metal spatula to loosen crust from sides of pan. Cool

30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover

4 hours. Serves

12 to 16. - - - - - - - - - - - - - - - - - -