Pearre Family

Instructions

For the Crust

1. Preheat the oven to 350 degrees
2. Use a food processor or blender to blend together butter, gingersnaps, and sugar until the mixture is evenly crumbly.
3. Press the crumbs into the bottom and about 1/2 inch up the side of a 9-inch springform pan.
4. Bake the crust for 12 to 14 minutes, just until it’s set.
5. Set aside to cool and reduce oven temperature to 325 degrees.

For the Filling

1. Using an electric mixer set on low speed, beat the cream cheese until it’s soft and no lumps remain.
2. Add the sugar, salt, and cornstarch and mix until well blended.
3. Beat in the 4 eggs one at a time, being sure the mixture is smooth and scraping the bottom of the bowl after each addition.
4. Add the vanilla and the heavy cream, stirring just until the mixture is smooth.
5. Remove 1 cup of batter from the bowl and combine it with the pumpkin puree, 1 egg, and spices. Set aside.
6. Pour the vanilla cheesecake batter into the cooled crust.
7. Drop tablespoonfuls of the pumpkin batter over the vanilla batter. Use a knife to swirl the pumpkin through the batter.
8. Bake the cake at 325 degrees for 40 – 55 minutes. The internal temperature when measured an inch from the outside edge should be 165 degrees or above, and the middle should jiggle.
9. Turn off the oven, open the door slightly and let the cheesecake cool slowly for at least an hour in the oven.
10. Remove the cheesecake from the oven, run a knife around the top edge of the pan to free the cake, then refrigerate overnight.
11. Top with whipped cream, or try cinnamon-flavored whipped cream, if desired.