Marbled Pumpkin Cheesecake |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 12 |
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A gingersnap crust pairs well with the pumpkin and cream cheese filling. Ingredients:
1 cup finely crushed gingersnaps (about 20 cookies) |
3 tablespoons butter, melted |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
3 tablespoons cornstarch, divided |
1 cup (8 ounces) sour cream |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
3 eggs |
1 teaspoon lemon juice |
3/4 cup canned pumpkin |
3 tablespoons dark brown sugar |
1 tablespoon molasses |
2 teaspoons ground ginger |
1/2 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
3. Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; set aside 1/2 cup. Pour half of the remaining pumpkin filling over crust; top with half of the plain filling. Cut through filling with a knife to swirl.
4. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. of hot water to larger pan.
5. Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
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