3 tbsp. (1.5 oz/42g) butter, melted
1 1/2 cups crushed gingersnaps, chocolate wafers or graham crackers
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 tbsp. cornstarch
1 cup sour cream
1/4 tsp. salt
2 tsp. vanilla extract
3 large eggs
1 tsp. lemon juice
3/4 cup canned 100% pumpkin
3 tbsp. brown sugar
2 tbsp. molasses
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1. Preheat oven to 350°F (180°C). In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 9-inch (23cm) springform pan.
2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition.
3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside.
4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter.
5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon.
6. Bake in preheated 350°F (180°C) oven for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days.
Makes 10-12 servings.
Date: July 25, 2002