* Exported from MasterCook *

Pumpkin Swirl Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Pumpkin Swirl Cheesecake

Crust
3 TBS butter, melted
1 cup crushed gingersnaps

Filling
4 (8oz) pkgs cream cheese, softened
1 cup sugar
3 TBS cornstarch
1 cup sour cream
1/4 tsp salt
2 tsp banilla
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin
3 TBS brown sugar
2 TBS molasses
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

1. Heat oven to 350F. In small bown combine crust ingredients, mix well. Press in bottom of 9in. spring form pan.

2. In large bowl, beat cream cheese, sugar and 2TBS of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition.

3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly, set aside.

4. To remaining batter in large bowl, add 1 TBS corstarch and all remaining ingredients, beat well. Set aside 1 cup of this pumpkin batter.

5. Pour half of vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter in that order then swirl batters with kinife or spoon.

6. Bake at 350F. for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Serve warm or refrigerate until serving time.

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