Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake
from Everyday with Rachel Ray

Makes: Twelve Servings
Prep Time: 30 min (plus cooling)
Bake Time: 1 hr 15 min






Ingredients
Cooking spray
25 gingersnap cookies
1 3/4 cups sugar
4 tablespoons unsalted butter, melted and cooled
Three 8-ounce packages cream cheese, cut into chunks and softened
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 tablespoon pumpkin-pie spice
1/2 teaspoon salt
Boiling water

Directions
1. Position a rack in the lower third of the oven and preheat to 325°. Lightly coat a 9-inch springform pan with cooking spray. Using a food processor, grind the cookies with 1/4 cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake until firm, 3 minutes. Transfer to a rack to cool.

2. Using an electric mixer, beat the cream cheese and remaining 1 1/2 cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer 1/4 cup of the cream cheese mixture to a small bowl and set aside. Add the remaining 3 eggs, the pumpkin, vanilla, pumpkin-pie spice and salt and beat until combined, 2 minutes.

3. Set the springform pan with the cooled crust on a double layer of heavy-duty foil and wrap the foil tightly around the bottom and sides; set in a roasting pan. Pour the cheesecake filling into the crust. Dollop the reserved cream cheese mixture onto the filling and, using the tip of a knife, swirl together. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the sides of the springform pan. Bake the cheesecake until the center is slightly wobbly but the edges are firm to the touch, about 1 1/4 hours.

4. Transfer the roasting pan with the cheesecake to a rack and let cool for 45 minutes. Remove the springform pan, discard the foil and let the cheesecake cool on the rack for 3 hours. Run a knife around the edges to loosen the cake. Wrap the pan in plastic wrap; refrigerate overnight.

5. Remove the springform pan sides. Run a knife under the bottom of the cake to release it, then slide onto a serving platter.


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This was my first cheesecake and it turned out to be pretty yummy. Of course I love pumpkiny things. I had to invest in springform pan which worked well. I had no idea! It feels like it weighs ten pounds and it's pretty rich but a cup of coffee should help with that. If you are looking for a seasonal dessert, this might be one to try.