Name: Marbled Pumpkin Cheesecake
Yield: 4 servings
Ingredients: 1 cup finely crushed gingersnaps (about 20 cookies); 3 tablespoons butter, melted; 4 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 3 tablespoons cornstarch, divided; 1 cup sour cream; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 3 large eggs; 1 teaspoon lemon juice; 3/4 cup canned pumpkin; 3 tablespoons dark brown sugar; 1 tablespoon molasses; 2 teaspoons ground ginger; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves

1
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a
2
. Bake at 325u00b0 for 10-15 minutes or until set. Cool on a wire rack.
3
In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
4
Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5
Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. of hot water to larger pan.
6
Bake at 325u00b0 for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.

Marbled Pumpkin Cheesecake

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