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LOCATION: Recipes >> Desserts Cheesecake >> Pumpkin Swirl 03

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Pumpkin Swirl Cheesecake

1 1/2 cups ginger snaps, finely crushed
1/3 cup butter or margarine, melted
1 tablespoon flour
2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
4 large egg
2 tablespoons cream, (heavy)
2/3 cup canned pumpkin
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Mix crushed ginger snaps, butter and flour in medium mixing bowl.
Press onto bottom of 8 or 9 inch springform pan.

Beat cream cheese in large mixing bowl until smooth. Add sugar,
the 3 tablespoons flour, ginger, and vanilla. Beat on high until
smooth. Add eggs all at once. Beat on low until combined. Stir
in cream. Measure 2 cups of filling, set aside. To remaining
mixture add pumpkin, sugar and spices. Spoon plain cream cheese
mixture into pan. Carefully spoon pumpkin mixture over plain.
Use a spatula to gently swirl batters, do not disturb crust. Bake
in 350F for 50-55 minutes.

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