Pumpkin Swirl Cheesecake
Tamara Carlyon
ingredients
Crust- 1/2 C. Ginger Snap Crumbs
- 1/2 C. Graham Cracker Crumbs
- 3 T. Sugar
- 3 T. Margarine
- 4 (8 oz) pkgs. of Cream Cheese softened
- 1 C. sugar
- 3 T. Flour
- 4 Eggs
- 1 C. Sour Cream
- 1 T. Vanilla
- 1C. Canned Pumpkin
- 1/3 C. Sugar
- 1/2 tsp. Cinnamon
- 1/4 tsp. Ginger
- 1/4 tsp. Nutmeg
- 2 eggs
- 1/3 C. Evaporated Milk
directions
- 1
Mix CRUST ingredients together and press into the bottom of a spring form pan.
- 2
Mix CHEESECAKE ingredients together and pour onto crust. (you can pour in layers with pumpkin if you want more of a swirl)
- 3
Mix PUMPKIN ingredients together and pour in a random pattern over cheesecake. Cut through with a knife in a swirl pattern.
- 4
Bake at 350* for about 1 hour - Cheesecake will be dry around the edges and slightly moist looking right in the center. Run a knife around the edge right away to prevent cracking in the center of the cheesecake. If the cheesecake does crack simply put a mixture of ginger snaps and graham cracker crumbs over the top to cover the crack.
Source: Ginger Fast
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