Sunday, December 12, 2010

Pumpkin Swirl Cheesecake

This recipe is from my mom.

1 1/2 cups crushed ginger snaps [about 32 cookies]
1/3 cup melted butter
1 Tbsp all purpose flour
2 8-oz packages of cream cheese, softened
2/3 cup sugar
3Tbsp all purpose flour
2 tsp grated fresh ginger or 1/2 tsp ground ginger
1 tsp vanilla
4 eggs
2 Tbsp milk
2/3 cup pureed pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg

In a food processor, turn approximately 32 store-bought gingersnap cookies into crumbs.  Combine with butter and flour, then press into the bottom and up the sides of a spring form pan.  My pan is 9 inches, but you can really use any size.  Refrigerate this while you're working on the filling.
Beat the cream cheese until smooth.  Add sugar, flour, ginger, and vanilla and continue mixing.  Mix in all 4 eggs at once until combined, then stir in the milk.  If you feel like it's lumpy, you can run it through a sieve before moving on to the next step.  However, as long as the cream cheese is at room temperature it shouldn't be lumpy.  Remove 2 cups of the initial filling mixture and pour it into the crust.  To the remaining filling, add pumpkin, brown sugar, cinnamon, and nutmeg.  Careful spoon pumpkin mixture on top of the plain filling that you've already put in the pan.  Swirl with a knife, being careful not to touch the crust.  Tap out the air bubbles.  Place pan on a cookie sheet and bake until set, about 1 hour.  Cool for 30 minutes and then chill for at least 4 hours or overnight.

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