Pumpkin Swirl Cheesecake

Christy Rost


1 ¼ cups graham cracker crumbs (8 - 10 whole crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
9-inch springform pan
Preheat the oven to 325 degrees. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are moistened and press the mixture with your fingers onto the bottom of a 9-inch springform pan. Bake 10 minutes, remove it from the oven, and set it aside to cool completely.
4 8-ounce packages cream cheese, softened
1 ¼ cups sugar
2 tablespoons flour
4 eggs, at room temperature
2 teaspoons vanilla
¾ cup pumpkin purée
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

Preheat the oven to 350 degrees. In the large bowl of an electric mixer, beat softened cream cheese and sugar at medium speed just until they are blended. Add flour and mix briefly. Add eggs, one at a time, beating just until they are blended, and stir in vanilla.

Pour all but 1 cup of the filling into the springform pan and set the pan aside. To the remaining filling, add pumpkin, cinnamon, ginger, nutmeg, and cloves, and beat just until it is smooth. Spoon dollops of the pumpkin mixture onto the cheesecake filling and use a knife to gently swirl it through the filling.

Bake 40 to 50 minutes until the sides are puffed and the center is almost set. To help prevent cracks, do not open the oven during baking. Remove the cheesecake from the oven, cool 5 minutes; then run a sharp knife around the edge and set it aside to cool. Release the outer band, remove it, and chill the cheesecake 1 to 2 hours. Slide a metal spatula under the crust and transfer the cheesecake to a serving plate. Cover loosely with a tent of foil and chill overnight or until ready to serve.

Yield: 1 -9-inch cheesecake