Recipe: Pumpkin Marble Cheesecake with Gingersnap Crust (using crystallized ginger)

PUMPKIN MARBLE CHEESECAKE

Carolyn: "This is my Mother's recipe and although I have never made it, each time I've tried Mom's, it has been wonderful."

FOR THE CRUST:
1 cup gingersnap cookie crumbs
1/2 cup finely chopped pecans
1/4 cup butter, melted
FOR THE FILLING:
2 pkg. (8 oz. each) cream cheese, softened
3/4 cup granulated sugar, divided use
3 eggs
1/2 cup sour cream
1 tsp. vanilla
2 tbsp. finely diced crystallized ginger
1 tsp. ground ginger
1 cup canned pumpkin puree (unsweetened)
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Whipped cream (optional, for serving)

TO PREPARE THE CRUST:
Mix crumbs, nuts and butter. Press into the bottom of a greased 9-inch springform pan. Wrap foil around outside of pan.

Bake at 350 degrees F for 10 minutes. Let cool on rack.

TO PREPARE THE FILLING:
Beat cream cheese with 1/2 cup sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla.

Remove 1 1/2 cup of cheese mixture and blend in diced ginger. Set aside.

To remaining cheese mixture, blend remaining 1/4 cup sugar, pumpkin, cinnamon, ginger, nutmeg, and pour over crust.

Using large spoonfuls of light colored mixture, drop onto pumpkin mixture and swirl in through pumpkin mixture with a knife. Be careful not to cut into crust.

Place pan in larger pan containing boiling water to come up 1-inch on side of pan. Bake at 350 degrees F for 50 minutes or until puffed and no longer shiny. Quickly run a knife around the edge of the cheesecake. Let cool in oven 1 hour.

Remove from water. Let cook completely on rack. Refrigerate at least 8 hours, then remove from springform pan.

Serve with a dollop of whipped cream if desired (but it's already really rich).

Source: Carolyn Perchaluk