Pumpkin Swirl Cheesecake

Ingredients

• 1 1/2 cups ginger snaps, finely crushed
• 1/3 cup butter or margarine, melted
• 4 tablespoons flour, divided

• 2 (8 ounce) packages cream cheese, softened
• 2/3 cup sugar
• 1/2 teaspoon ginger, ground
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 tablespoons heavy cream
• 2/3 cup canned pumpkin
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. 1

   Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.

2. 2

   Press onto bottom of 8 or 9 inch springform pan.

3. 3

   Filling: Beat cream cheese in large mixing bowl until smooth.

4. 4

   Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.

5. 5

   Beat on high until smooth.

6. 6

   Add eggs all at once. Beat on low until combined.

7. 7

   Stir in cream.

8. 8

   Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.

9. 9

   Spoon plain cream cheese mixture into pan.

10. 10

    Carefully spoon pumpkin mixture over plain.

11. 11

    Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.