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Pumpkin: Pumpkin Swirl Cheesecake

Source of Recipe

unknown


List of Ingredients

20 graham cracker squares
1 teaspoon ground ginger, divided
3 tablespoons honey
32 ounces light cream cheese, room temperature
1 1/4 cups sugar
8 ounces reduced fat sour cream
4 eggs
4 egg whites
3 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
15 ounces pumpkin puree
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg


Recipe

Preheat oven to 325ºF. Coat 9" springform pan with nonstick cooking spray. In food processor or blender, process graham crackers with tsp ground ginger until finely ground. Transfer crumbs to springform pan, stir in honey. Press crumbs onto bottom and sides of pan. Place in freezer while preparing filling. In bowl with mixer at medium speed beat cream cheese and sugar until smooth. Beat in sour cream, eggs, whites, flour, vanilla,and salt until smooth and well-combined. Remove 2 cups batter, set aside. Beat pumpkin, cinnamon, and nutmeg into remaining batter.

Pour half of pumpkin batter into springform pan. Pour half of vanilla batter, about 1/4 cup at a time, on top of pumpkin batter. Draw knife through batters to create swirls. Repeat with remaining pumpkin and vanilla batters and swirl. Bake 1 hour, 40 minutes or until set near edges and slightly soft in center. Turn off oven, let cake remain in oven 1 hour. Cool to room temp on wire rack. Refrigerate until ready to serve.