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Pumpkin Swirl Cheesecake
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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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
shallow baking pan on the oven rack. Bake in 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
and chill at least 4 hours. Serves 12 to 16.
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