Ingredients: |
Ingredients: 1 cup finely crushed gingersnaps (about 20 cookies) 3 tablespoons butter, melted FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 3 tablespoons cornstarch, divided 1 cup (8 ounces) sour cream 1-1/2 teaspoons vanilla extract 1/4 teaspoon salt 3 eggs 1 teaspoon lemon juice 3/4 cup canned pumpkin 3 tablespoons dark brown sugar 1 tablespoon molasses 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves
|
Directions: |
Directions:In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack. In a large mixing bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until combined. Remove 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside. Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; set aside 1/2 cup. Pour half of the remaining pumpkin filling over crust; top with half of the plain filling. Cut through filling with a knife to swirl. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. of hot water to larger pan. Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers. |