Pumpkin swirl cheesecake

Pumpkin swirl cheesecake

Ingredients/Components

• eggs - 5 item
• vanilla extract - 2 tsp
• sour cream - 1/4 c
• all-purpose flour - 1/3 c
• plus 1 Tbsp - 2 c
• pumpkin pie spice
• butter or margarine, softened - 2 Tbsp
• each pkg - 4 oz
• orange juice or water - 1/4 c
• gingersnap cookies - 18 item
• fresh cooked pureed or canned pumpkin

How to make pumpkin swirl cheesecake:

Preheat oven to 425°. Place gingersnap cookies in food processor or blender; process until fine crumbs. Transfer to bowl; stir in 1 tablespoon sugar and butter. Press into bottom of 9-inch spring-form pan. Chill 15 minutes. In large bowl with electric mixer at high, cream the cream cheese with remaining sugar 2 minutes until smooth. Add eggs, flour, sour cream, juice and vanilla; beat 1 minute, scraping sides if necessary. Remove 1 1/2 cups batter to small bowl; set aside. Add pumpkin batter into prepared crust. Pour plain batter over pumpkin batter. Swirl with knife. Do not overswirl. Bake 15 minutes. Reduce temperature to 300°; bake 60 minutes more. Turn off oven; let cool in oven with door slightly ajar for 3 hours. Chill at least 6 hours or overnight.

Recipe categories: Cheesecake, Desserts, Oven.