Pumpkin Swirl Cheesecake

• Total Time: 1 hrs 55 mins
• Prep Time: 1 hrs
• Cook Time: 55 mins

Ingredients:

Servings: 10

• 1 ½ cups ginger snaps , finely crushed
• 1⁄3; cup butter or 1⁄3; cup margarine , melted
• 4 tablespoons flour , divided
• 2 (8 ounce) packages cream cheese , softened
• 2⁄3; cup sugar
• ½ teaspoon ginger , ground
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 tablespoons heavy cream
• 2⁄3; cup canned pumpkin
• ¼ cup brown sugar , packed
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Directions:

1. Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
2. Press onto bottom of 8 or 9 inch springform pan.
3. Filling: Beat cream cheese in large mixing bowl until smooth.
4. Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
5. Beat on high until smooth.
6. Add eggs all at once. Beat on low until combined.
7. Stir in cream.
8. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
9. Spoon plain cream cheese mixture into pan.
10. Carefully spoon pumpkin mixture over plain.
11. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.

Reviews

[Funandsweet623]

This was soooooo good and really not hard to make. I will be making this instead of pumpkin pie from now on. Thanks you so much!

[980780]

Very tasty! You can adjust the spices to your own taste (I like a *lot!). Not overly sweet, either. I recommend using a springform pan- if you try to use a standard premade pie crust, you may not have enough room in the dish for all the ingredients.

[OLJ]

Made this for Thanksgiving with rave reviews! I did a graham cracker crust, since that's what I had on hand. I'd like to try the gingersnap crust next time.