Cheesecake Crust:
2 C. graham cracker crumbs
1/2 C. brown sugar
1/4 lb. butter softened
2 Tbsp. cinnamon
Mix ingredients together and press into the bottom of a 10-inch spring form
pan.
Cheesecake:
24 ounces cream cheese
1 C. sugar
20 ounces sour cream
4 eggs
2 Tbsp. vanilla
Mix ingredients together. Remove one cup of this mixture, which will be added
to the pumpkin swirl ingredients.
Pumpkin Swirl:
1 egg
1/2 C. brown sugar
3/4 C. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
pinch of salt
1 C. of cheesecake mixture
Mix ingredients together
To assemble the cheesecake:
Pour the cheesecake mixture over the graham cracker crust. Pour the pumpkin
mixture in dollops into the cheesecake mixture and swirl.
Place a pan of water on the bottom rack of the oven to prevent the cheesecake
from cracking. Bake the cheesecake on the center rack for 6 hours at 300
degrees. (Corrected 11/26/01)
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