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Crust:
Filling:
Heat oven to 350°F.
Press cookie crumbs into buttered springform pan.
In a large bowl beat cream cheese, sugar, and 2 tbsp. of cornstarch until smooth. Add sour cream and vanilla. Mix well and add 1 egg at a time, beating after each addition.
Place 3-1/2 cups batter in medium bowl. Add lemon juice and mix well. Set aside.
To remaining batter in large bowl, add 1 tbsp. cornstarch and all remaining ingredients; beat well.
Set aside 1 cup pumpkin batter.
Pour half the vanilla batter (1-3/4 cups) into crust. Top with 2 cups pumpkin batter, then remaining half of vanilla batter, then reserved pumpkin batter. Swirl with knife.
Bake at 350°F for 60-75 minutes or until center is almost set Cool on rack for at least 1 hour refrigerate until serving time.
Posted by Brenda Kositzky
Nutritional Info Per Serving: N/A
1 cup crushed ginger snaps, about 25 cookies
4 8-oz. packages softened cream cheese
1 cup sugar
3 tbsp. cornstarch
1 cup sour cream
2 tsp. vanilla
3 eggs
1 tsp. lemon juice
3/4 cup canned pumpkin
3 tbsp. brown sugar
2 tbsp. molasses
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves