Pumpkin Swirl Cheesecake - cooking recipe

Ingredients

18 gingersnap cookies
2 c. plus 1 Tbsp. sugar, divided
2 Tbsp. butter or margarine, softened
4 pkg. (8 oz. each) soft cream cheese
5 eggs
1/3 c. all-purpose flour
1/4 c. sour cream
1/4 c. orange juice or water
2 tsp. vanilla extract
1 3/4 c. canned pumpkin
1 1/2 tsp. pumpkin pie spice

Preparation

Preheat oven to 425\u00b0.
Place gingersnap cookies in food processor or blender.
Process until fine crumbs.
Transfer to bowl.
Stir in
1
tablespoon of sugar and butter.\tPress into bottom of a 9-inch spring-form pan.
Chill for 15 minutes.\tIn a large bowl\twith
electric\tmixer at high, beat cream cheese with remaining sugar 2 minutes until smooth.
Add eggs, flour, sour cream, juice
and vanilla.\tBeat 1 minute, scraping sides if necessary.\tRemove 1 1/2 cups of batter to small bowl.
Set aside. Add pumpkin and
pie
spice to remaining batter.
Pour pumpkin batter into prepared
crust.
Pour\tplain
batter over pumpkin batter.
Swirl with
knife.
Do
not
overswirl.
Bake for 15 minutes.
Reduce
temperature
to
300\u00b0.
Bake
for
60 minutes more.
Turn off oven.
Let\tcool
in
oven\twith
door slightly ajar for 3 hours.
Chill
at
least
6 hours or overnight.\tMakes 18 servings.