Hello Everyone!
I was just looking around this board and it seems very friendly.
So I thought you might like my recipe for Pumpkin Swirl Cheesecake.
I have made this for the last three years. I have to. My family loves it!!
This recipe was given to me by a friend so I do not know where it originated but it's sooooo good.
* Exported from MasterCook *

Pumpkin-Swirl Cheesecake

Recipe By : "Family Favorites"
Serving Size : 16 Preparation Time :1:30
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cinnamon graham crackers (5"by21/2")
or
1 cup graham cracker crumbs
2 Tablespoons margarine or butter (1/4 stick) -- melted
3 8 oz. packages cream cheese -- softened
1 cup sugar
1/3 cup brandy
2 teaspoons vanilla extract
4 large eggs
1 16 oz. can solid pack pumpkin (not pumpkin pie mix)
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 8 oz. con sour cream

350 oven --------------- Bake 1 Hr. & Set 1 Hr.

1. In food processor with knife blade attached or in blender at medium speed,
blend graham crackers until fine crumbs form.
2. Preheat oven to 325 degrees F. In 9" by 3" springform pan, with fork, stir
graham- cracker crumbs and melted margarine or butter until moistened.
With hand, press mixture onto bottom of pan.
3. Bake crust 10 minutes. Cool completely in pan on wire rack.
4. Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese until
smooth; slowly beat in sugar.
With mixer at low speed, beat in brandy,vanilla extract,
and eggs just until blended, scraping bowl often with rubber spatula.
5. In medium bowl, mix pumpkin, cornstarch, cinnamon, allspice, and salt.
6. Stir half of cream-cheese mixture into pumpkin mixture until blended.
7. Stir sour cream into remaining cream-cheese mixture.
8. Reserve 1/2 cup pumpkin mixture. Pour remaining pumpkin mixture onto graham-
cracker crust. Carefully pour cream-cheese mixture on top of pumpkin layer.
Spoon dollops of reserved pumpkin mixture onto cream-cheese layer.
With knife, cut and twist through cream-cheese layer to obtain swirl effect.
9. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1hour longer.
10.Remove cheesecake from oven. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool completely in pan on wire rack.
11 Cover and refrigerate cheesecake at least 6 hours or overnight until well chilled.
Remove side of pan to serve.

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NOTES : This looks complicated. It really isn't too bad. If I can do it anybody can and it is well worth the effort.
Also makes a very large cheesecake!

Happy Cooking!