1 1/2 c Finely crushed ginger snaps
1/3 c Butter
1 tb Flour
2 8 oz. pkgs cream cheese;
-softened
2/3 c Sugar
3 tb Flour
2 ts Gingerroot; grated (or 1/2
-tsp. ground ginger)
1 ts Vanilla
4 Eggs
2 tb Milk
2/3 c Canned pumpkin
1/4 c Brown sugar; packed
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon
of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2″
up the sides of an 8″ or 9″ springform pan. Set pan aside.
For filling: beat cream cheese in a large mixing bowl til smooth. Add
sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on
high speed until smooth. Add eggs all at once. Beat on low speed just
until combined. Stir in milk. Measure 2 cups of filling; set aside. To
remaning mixture add pumpkin, brown sugar, cinnamon and nutmeg.
Spoon plain cheese mixture into crust lined springform pan. Carefully
spoon the pumpkin mixture over plain cheese mixture. Use a spatula to
gently swirl batters, being carful not to disturb crust. Place the
springform pan on a shallow baking pan on the oven rack. Bake in a 350 oven
for 50 to 55 minutes for an 8″ pan (45 to 50 minutes for a 9″ pan.) or
until center appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake on a wire rack for
15 minutes. Use a small metal spatula to loosen crust from sides of pan.
Cool 30 minutes more. Remove sides of the springform pan. Cool for 1 hour;
cover and chill at least 4 hours. Serves 12 to 16.
Yields
14 Servings