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Pumpkin Swirl Cheesecake

20 (2.5 inch) graham cracker squares
1 tsp grounded ginger, divided
3 Tbsp honey
32 oz. Neufchatel cream cheese, at room temperature
1.25 cups sugar
8 oz reduced-fat sour cream
4 eggs
4 egg whites
3 Tbsp flour
1 tsp vanilla extract
1/4 tsp salt
15 oz. pumpkin puree
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat oven to 325 degrees. Coat 9" springform pan with nonstick
cooking spray. In food processor or blender, process graham crachers
with tsp ground ginger until finely ground. Transfer crumbs to
springform pan, stir in honey. Press crumbs onto bottom and sides
of pan. Place in freezer while preparing filling.

In bowl with mixer at medium speed beat cream cheese and sugar
until smooth. Beat in sour cream, eggs, whites, flour, vanilla,
and salt until smooth and well-combined. Remove 2 cups batter,
set aside. Beat pumpkin, cinnamon, and nutmeg into remaining

Pour half of pumpkin batter into springform pan. Pour half of
vanilla batter, about 1/4 cup at a time, on top of pumpkin batter.
Draw knife through batters to create swirls. Repeat with remaining
pumpkin and vanilla batters and swirl. Bake 1 hour, 40 minutes or
until set near edges and slightly soft in center. Turn off oven,
let cake remain in oven 1 hour. Cool to room temp on wire rack.
Refrigerate until ready to serve.


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