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Cheesecake, Pumpkin Swirl (D)
Source: "Seasonal Celebrations From Coast to Coast," published by Pillsbury
Serves: 18

1 cup crushed ginger snaps, about 25 cookies

4 8-oz. packages softened cream cheese
1 cup sugar
3 tbsp. cornstarch
1 cup sour cream
2 tsp. vanilla
3 eggs
1 tsp. lemon juice
3/4 cup canned pumpkin
3 tbsp. brown sugar
2 tbsp. molasses
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves

Heat oven to 350°F.

Press cookie crumbs into buttered springform pan.

In a large bowl beat cream cheese, sugar, and 2 tbsp. of cornstarch until smooth. Add sour cream and vanilla. Mix well and add 1 egg at a time, beating after each addition.

Place 3-1/2 cups batter in medium bowl. Add lemon juice and mix well. Set aside.

To remaining batter in large bowl, add 1 tbsp. cornstarch and all remaining ingredients; beat well.

Set aside 1 cup pumpkin batter.

Pour half the vanilla batter (1-3/4 cups) into crust. Top with 2 cups pumpkin batter, then remaining half of vanilla batter, then reserved pumpkin batter. Swirl with knife.

Bake at 350°F for 60-75 minutes or until center is almost set Cool on rack for at least 1 hour refrigerate until serving time.

Posted by Brenda Kositzky

Nutritional Info Per Serving: N/A