Pumpkin Swirl Cheesecake

• Ready In: 1 hr 55 mins
• Serves: 10

Ingredients

• 1 1⁄2 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
• 1⁄2 teaspoon ginger, ground
• 1  teaspoon vanilla extract
• 4  large eggs
• 2  tablespoons heavy cream
• 2⁄3 cup canned pumpkin
• 1⁄4 cup brown sugar, packed
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 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.