Pumpkin-Swirl Cheesecake

By cheeserohan

Ingredients

• 25 ginger snaps, finely crushed (2 cups)
• 1/4 cup butter, melted
• 4 packages (8 oz. each) cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 4 eggs
• 1 can canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash ground cloves

Preparation

Step 1

Heat oven to 325F.

Mix crumbs and butter; press onto bottom of 13x9 inch pan.

Beat cram cheese, 3/4 cup sugar and vanilla with the mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; to with spoonfuls of half the plain batter. Repeat layers; swirl with knife. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours.