Pumpkin Swirl Cheesecake
4 tbsp butter
8 oz gingersnaps (about 30 cookies)
5 (8 oz) cream cheese, softened
1 1/2 cup sugar
1/4 tsp salt
1 cup sour cream
1 tbsp vanilla
1 (15 oz) can pure pumpkin
1 tsp cinnamon
1/2 tsp ground allspice
- Preheat oven to 350 degrees
- Melt butter in springform pan. Meanwhile, in food processor, pulse gingersnaps to make fine crumbs (about 1 and 1/2 cups).
- Stir crumbs into melted butter, then press onto bottom of pan to form crust. Bake for 15 min. Cool completely. (I put mine in the freezer while I prepared the batter)
- In large bowl, beat cream cheese until light and fluffy on medium speed.
- Slowly beat in sugar and salt until blended.
- Reduce speed to low, beat in eggs, 1 at a time, sour cream and vanilla until smooth.
- Pour 5 cups cream-cheese batter into 8-cup liquid measuring cup, set aside.
- With wire whisk, stir pumpkin, cinnamon and allspice into remaining batter.
- Transfer pumpkin batter to another large cup or container with a spout.
- To create zebra design, pour half of pumpkin batter into springform pan.
- Holding white batter about 2 feet above pan, pour about half directly into center of pumpkin batter. Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan into center, ending with white batter.
- Bake 1 hr 15 min to 1 hr 30 min, or until center barely jigggles. (Can I do that to myself? I don't want my center to jiggle anymore!)
- Cool in springform pan on cooling rack and then refrigerate overnight
- Serve and enjoy
My cheesecake definitely didn't turn out extremely pretty but it did turn out extremely delicious. The cheesecake "cracked" and apparently it is very hard to get it to not do so. It involves water baths and things beyond my cooking prowess. Go ahead and try that if you like.
If you are going to a Halloween party or Thanksgiving dinner I urge you to make this cheesecake and share all its glory. Do it do it!
Tell me you don't want a bite.