Pumpkin Swirl Cheesecake deserves a gold star. Its creamy pumpkin flavor shouts “Autumn!” The recipe makes a whopping eighteen servings so when your guests begin clamoring for more, there will be plenty of this essence-of-the-season to go around.
Pumpkin Swirl Cheesecake Crust
1 cup ginger snaps (about 25), crushed
4 8-ounce packages cream cheese, softened
1 cup granulated white sugar
3 tablespoons cornstarch
1 cup sour cream
2 teaspoons pure vanilla
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom
Preheat oven to 350°. Press cookie crumbs into a buttered 10″ spring form pan.
In a large bowl beat cream cheese, sugar and 2 tablespoons cornstarch until smooth. Add sour cream and vanilla. Mix well and add 1 egg at a time, beating after each addition. Place 3 1/2 cups batter in medium bowl; add lemon juice and mix well. Set aside.
To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup pumpkin batter. Pour half the vanilla batter (1 3/4 cups) into crust. Top with pumpkin batter, then remaining half of vanilla batter, then with reserved pumpkin batter. Swirl with a knife.
Bake for 60-75 minutes, or until center is almost set. Cool on rack for at least 1 hour before removing from spring form pan. Refrigerate until serving time; drizzle with melted chocolate and whipped cream pillows (pictured), or decorate as desired. Yield: 18 servings