Pumpkin swirl cheesecake

 
                          Pumpkin Swirl Cheesecake
 
 Recipe By     :
 Serving Size  : 14   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          finely crushed ginger snaps
      1/3  cup           butter
    1      tablespoon    flour
    2      8 oz. pkgs.   cream cheese -- softened
      2/3  cup           sugar
    3      tablespoons   flour
    2      teaspoons     gingerroot -- grated
                         (or 1/2 tsp. ground ginger)
    1      teaspoon      vanilla
    4                    eggs
    2      tablespoons   milk
      2/3  cup           canned pumpkin
      1/4  cup           brown sugar -- packed
      1/4  teaspoon      ground cinnamon
      1/4  teaspoon      ground nutmeg
 
 For crust:  combine crushed gingersnaps, melted butter and the 1 tablespoon
 of flour in a medium mixing bowl.  Press onto the bottom and about 1 1/2" up
 the sides of an 8" or 9" springform pan.  Set pan aside.
 
 For filling:  beat cream cheese in a large mixing bowl til smooth.  Add
 sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on
 high speed until smooth.  Add eggs all at once.  Beat on low speed just until
 combined. Stir in milk.  Measure 2 cups of filling; set aside.  To remaning
 mixture add pumpkin, brown sugar, cinnamon and nutmeg.
 
 Spoon plain cheese mixture into crust lined springform pan.  Carefully spoon
 the pumpkin mixture over plain cheese mixture.  Use a spatula to gently swirl
 batters, being carful not to disturb crust.  Place the springform pan on a
 shallow baking pan on the oven rack.  Bake in a 350 oven for 50 to 55 minutes
 for an 8" pan (45 to 50 minutes for a 9" pan.) or until center appears nearly
 set when shaken.
 
 Remove springform pan from baking pan.  Cool cheesecake on a wire rack for 15
 minutes.  Use a small metal spatula to loosen crust from sides of pan.  Cool
 30 minutes more.  Remove sides of the springform pan.  Cool for 1 hour; cover
 and chill at least 4 hours.  Serves 12 to 16.
 
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