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PUMPKIN SWIRL CHEESECAKE Recipe | |
Cheesecake | |
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Ingredients:
PUMPKIN SWIRL CHEESECAKETip: Use crushed cookies of your choice for the crust, such as gingersnaps, chocolate wafers or graham crackers. Ingredients: Crust: 3 tbsp. (1.5 oz/42g) butter, melted 1 1/2 cups crushed gingersnaps, chocolate wafers or graham crackers Filling: 4 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 3 tbsp. cornstarch 1 cup sour cream 1/4 tsp. salt 2 tsp. vanilla extract 3 large eggs 1 tsp. lemon juice 3/4 cup canned 100% pumpkin 3 tbsp. brown sugar 2 tbsp. molasses 1 tsp. ground cinnamon 3/4 tsp. ground ginger 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves
Directions:
Instructions:1. Preheat oven to 350°F (180°C). In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 9-inch (23cm) springform pan. 2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition. 3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside. 4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. 5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon. 6. Bake in preheated 350°F (180°C) oven for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days. Makes 10-12 servings. | |