Recipe Archives->Desserts Cheesecake->Pumpkin Swirl 03

Pumpkin Swirl Cheesecake

1 1/2 cups ginger snaps, finely crushed
1/3 cup butter or margarine, melted
1 tablespoon flour
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
4 large egg
2 tablespoons cream, (heavy)
2/3 cup canned pumpkin
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix crushed ginger snaps, butter and flour in medium mixing bowl.
Press onto bottom of 8 or 9 inch springform pan.

Beat cream cheese in large mixing bowl until smooth.  Add sugar,
the 3 tablespoons flour, ginger, and vanilla.  Beat on high until
smooth.  Add eggs all at once.  Beat on low until combined.  Stir
in cream.  Measure 2 cups of filling, set aside.  To remaining
mixture add pumpkin, sugar and spices.  Spoon plain cream cheese
mixture into pan.  Carefully spoon pumpkin mixture over plain.
Use a spatula to gently swirl batters, do not disturb crust.   Bake
in 350F for 50-55 minutes.

Printable version: pumpkin-swirl03.txt.