Ingredients: |
Ingredients: 1/2 cup all purpose flour
2/3 cup Quaker Old Fashioned Oats
2/3 cup finely chopped pecans
2/3 cup brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1 bar 8 ounces cream cheese , softened
1/2 cup sour cream
1/2 cup plus 3 tablespoons sugar, separated
2 eggs
1/2 teaspoon vanilla
1 tablespoon crystallized ginger, minced
1 cup pure pumpkin puree
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
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Directions: |
Directions:Preheat oven to 350º. Make the crust first. In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into 9x9 well buttered baking pan. Bake in center of oven for 20 minutes. Remove and let cool. To make the cheesecake, beat together cream cheese and sour cream in the large bowl of a standing mixer. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside. To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine. Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in center of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched). Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving. |
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