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Old 03-09-2010, 03:10 AM
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Pumpkin Swirl Cheesecake

CRUST
3 tbsp butter, melted
1 cup crushed gingersnaps

FILLING
4 8 oz pkgs cream cheese, softened
1 cup sugar
3 tbsp cornstarch
1 cup sour cream
1/4 tsp salt
2 tsp vanilla
3 eggs
1 tsp lemon juice
3/4 cup canned pumpkin
3 tbsp brown sugar
2 tbsp molasses
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Heat oven to 350 degrees. In a small bowl combine butter and cookie crumbs and mix well. Press in bottom of a 9" springform pan. In a large bowl beat cream cheese, sugar and 2 tbsp of the cornstarch till smooth. Add sour cream, salt and vanilla and mix well. Add eggs one at a time beating well after each. Place 3 1/2 cups batter into a medium bowl and add lemon juice. Mix and set aside. To the remaining batter add 1 tbsp cornstarch and all remaining ingredients and beat well. Set aside 1 cup of the pumpkin batter. Pour half of the vanilla batter into the crust. Top with 2 cups of the pumpkin batter, remaining half of vanilla batter and reserved 1 cup batter. Swirl the batters with a knife. Bake at 350 degrees for 1 to 1 1/4 hours or till filling is almost set in the center. Cool in pan on a wire rack for 1 hour. Run a knife around the edge of the pan. Remove sides of pan. Serve warm or refrigerate till serving time. Makes 8 servings
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