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MARBLED PUMPKIN CHEESECAKE




Source of Recipe


Unknown
Crust:
1-1/2 C. (5 0z) finely ground graham crackers or cookies such as chocolate or vanilla wafers or ginger snaps. ( I liked the ginger snaps.)

5 T. unsalted butter, melted.
1/3 C. sugar
1/8 t. salt

Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered, 24 centimeter springform pan. (I believe this would be a 9 inch pan.) Can't remember if I used 9 or 10 inch.

Filling:
3-8oz. pkgs. cream cheese, softened
1-3/4 C. sugar
3 T. all purpose flour
5 large eggs
1/2 t. vanilla
2 large egg yolks
3/4 t. ground cinnamon
1/8 t. ground ginger
1/8 t. ground allspice
1/8 t. freshly grated nutmeg
15 oz. can solid pack pumpkin

Beat together cream cheese, sugar, and flour with an electric mixer until smooth and add whole eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Transfer 2-1/2 cups of this batter to another bowl and beat yolks, spices, and pumpkin into remaining filling until smooth.

Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain filling. Repeat procedure with remaining fillings (springform pan will be completely full), drizzling the plain so that some of pumpkin is still visible. Gently swirl a small spoon once through batters in a figure-eight pattern without touching crust. Bake in baking pan (to catch drips) in middle of oven for 12 minutes, or until puffed at 550 degrees. Reduce temperature to 200 degrees and bake 30 minutes (do not open oven). Dome a piece of lightly oiled foil over cake and continue baking until mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.