Pumpkin Swirl Cheesecake

A delicious variation on the classic dessert. Perfect for the holidays.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325°

Step 2

Mix crushed ginger snaps with melted butter. Press into bottom and 1 inch up the side of a 9 inch springform pan.

Step 3

Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended.

Step 4

Add eggs one at a time mixing on low speed.

Step 5

Remove 1 1/2 cups of the plain batter and place in a small bowl.

Step 6

Stir remaining sugar, pumpkin and spices into the remaining batter. Spoon 1/2 of the pumpkin batter into the crust. Top with spoonfuls of the reserved plain batter. Repeat layers. Cut through layers with knife several times to create a swirled effect.

Step 7

Bake 55 minutes or until center is almost set. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftovers in refrigerator.