Pumpkin Swirl Cheesecake Recipe
"Half pumpkin pie and half cheesecake with a spiced gingersnap cookie crust, this dessert is suited for the Thanksgiving table or any type of fall entertaining. It can be made ahead and refrigerated for up to 3 days, plus it travels well, making it an excellent and impressive potluck holiday dish. Special equipment: You will need a 9-inch springform pan for this recipe. This dish was featured as part of our 5 Recipes for Fall Ingredients...."
INGREDIENTS
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9 ounces gingersnap
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3 tablespoons butter
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1 cup pumpkin purée
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cloves
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1 1/4 cups sugar
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1 tablespoon flour
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4 cream cheese
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1 teaspoon vanilla
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1/4 cup cream
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2 egg yolks
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2 eggs
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