RECIPE: Rec: Pumpkin Swirl Cheescake

[dawnnys]

3 Tablespoons butter, unsalted

1 Cup Gingersnap crumbs (about 20 cookies)

2 Pounds cream cheese at room temperature

1 Cup granulated sugar

2 Tablespoons cornstarch

1 Cup sour cream

1-1 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

2 Tablespoons molasses

1 Teaspoon ground cinnamon

3/4 Teaspoon ground ginger

1/2 Teaspoon ground nutmeg

1/8 Teaspoon ground cloves

1 Tablespoon cornstarch

Heat oven to 325 degrees and butter a 9-inch

springform pan; wrap the pan with a piece

of heavy-duty aluminum foil.

Melt butter and add crumbs. Mix well and press into the bottom of the springform pan. Chill.

Beat cream cheese with granulated sugar

and the 2 tablespoons of cornstarch. When

this is well mixed, beat in sour cream,

vanilla extract, and salt. Add eggs one at a

time beating well after each addition.

Remove 3 1/2 cups of this batter and stir in

the lemon juice. With the remaining batter,

combine the pumpkin brown sugar, molasses,

spices and the remaining cornstarch.

Spread half of the pumpkin batter in the prepared pan and gently spoon half of the plain batter over the pumpkin batter. Then spoon the remaining pumpkin batter into the pan. Add the last of the plain batter on top of that.

With a chopstick or the handle of a wooden spoon GENTLY swirl the batter.

Place cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake about an hour and 20 minutes. Remove from the oven and run a knife around the edge of the cake.

Let cool 10 minutes in the water bath and then remove it and cool completely on a wire rack.

Chill before serving.

From MelissaB at Epi (1999)

 

[dawnnys]

P.S. Thanks Maria D!

 

[carroll-astana]

Can I use honey instead of molasses as it is not avail here?thanks

 

[Marg CDN]

Carroll I think the recipe is anticipating the depth of flavour that molasses adds, which

honey cannot. The dark brown sugar has molasses in it. Perhaps you could add 3 1/2 tablespoons of DARK brown sugar to 2 tablespoons of honey and omit the same same amount, 3 1/2 T of the white sugar.

Molasses has a very strong flavour and is always noticeable, even in small amounts.

Can you get shortbread cookies there? They can be ground up to make a crust, with added butter.

 

[dawnnys]

Sorry, I was out-of-town for a couple of days... yes, Marg's suggestions were perfect. The

honey would be ok for the sweetness, but not the "depth".

But the dark brown sugar would be helpful to impart a little of that same flavor.