Pumpkin Swirl Cheesecake

Ingredients

Prep: 40 min.
Chill: 4 hours
Bake: 50 min.
Cool: 1 hour 45 min.
Stand: 1 hour 45 min.

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�?nbsp;1-1/2  cups finely crushed gingersnaps (about 28)

�?nbsp;1/3  cup margarine or butter, melted

�?nbsp;1  tablespoon all-purpose flour

�?nbsp;2  8-ounce packages cream cheese, softened

�?nbsp;2/3  cup granulated sugar

�?nbsp;3  tablespoons all-purpose flour

�?nbsp;2  teaspoons grated fresh ginger or 1/2 teaspoon ground ginger

�?nbsp;1  teaspoon vanilla

�?nbsp;4   eggs

�?nbsp;2  tablespoons milk

�?nbsp;2/3  cup canned pumpkin

�?nbsp;1/4  cup packed brown sugar

�?nbsp;1/4  teaspoon ground cinnamon

�?nbsp;1/4  teaspoon ground nutmeg

 

 

Procedure

1. For crust, in a medium mixing bowl combine crushed gingersnaps, melted margarine or butter, and the 1 tablespoon flour. Press onto the bottom and about 1-1/2 inches up the sides of an 8- or 9-inch springform pan. Set pan aside.

2. For filling, in a large mixing bowl beat cream cheese until smooth. Add sugar, the 3 tablespoons flour, 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 remaining mixture add pumpkin, brown sugar, cinnamon, and nutmeg.

3. 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 careful not to disturb crust. Place the springform pan on a shallow baking pan on the oven rack. Bake at 375 degrees F. for 50 to 55 minutes for an 8-inch pan (45 to 50 minutes for a 9-inch pan) or until center appears nearly set when shaken.

4. 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. Makes 12 to 16 servings. saturated fat: 13g, cholesterol: 127mg, sodium: 282mg, carbohydrate: 32g, fiber: 0g, protein: 6g, vitamin A: 54%, iron: 12%

Serving Information

• Serves:
• Fat: 21.0 g
• Calories: 346