When I asked what I could bring to the Halloween Party, my friend Ann said she’d like a pumpkin cheesecake. This is a marbled version, perfect for cheesecake purists* who want to add a touch of the season to their favorite dessert.Col's Pumpkin Swirl Cheesecake
For the crust:
1 cup gingersnap crumbs
¼ cup walnuts, ground
¼ cup melted butter
Mix all together and press into the bottom of a 7-inch springform pan. Cover the outside of the pan with a large piece of aluminum foil (use the extra-wide kind, so you won’t have to worry about water seeping into the cake through the seams).
For the cheesecake filling:
1 ½ cups sour cream
½ cup sugar
2 eggs, beaten
2 teaspoons vanilla
16 ounces cream cheese
2 tablespoons melted butter
Have the ingredients at room temperature. Blend the first four ingredients in a blender for one minute. Then add the cream cheese, a bit at a time. When all the cream cheese is incorporated, pour the melted butter through the top of the blender while running to incorporate. Pour all but ¾ cup into the springform pan.
For the pumpkin filling:
¾ cup cheesecake filling (above)
½ cup pumpkin puree
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon freshly ground nutmeg
Whisk all the ingredients together in a large measuring cup. (It will be a bit thin, but that’s alright.) Now for the fun part – pour the filling onto the cheesecake in a decorative pattern.
Place the springform pan in a lasagna pan. With the pan on the oven rack, pour boiling water into the lasagna pan, until it comes about half way up the side of the cake pan. Bake in a 325 F oven for about 50 minutes. Then turn off the oven, place a wooden spoon between the door and the oven to prop it open, and let the cheesecake remain undisturbed for another hour. Then remove from the oven and let cool completely before you refrigerate (at least 3 hours before cutting).
*And by that I mean lovers of real, New York cheesecake, dense and not overly sweet -- the kind I grew up on!
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