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Pumpkin-Swirl Cheesecake Recipe


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     Pumpkin-Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16

8 cinnamon graham crackers, crumbled, (1 cup)
2 Tbs. butter
3-8oz. softened cream cheese
1 c. sugar
1/3 c. brandy
2 tsp. vanilla extract
4 eggs
1- 16 oz. can solid-pack pumpkin
2 Tbs. cornstarch
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1c. container sour cream

Stir graham cracker crumbs and butter with a fork until moistened. Press int the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes. Cool completely. In a bowl, beat cream cheese, slowly beat in the sugar. At low speed, beat in the brandy, vanilla extract and eggs just until blended. In another bowl mix pumpkin, cornstarch, cinnamon, allspice and salt. Stir half the cream cheese mixture(3 cups) into the pumpkin mixture until blended. Stir sour cream into the remaining cream cheese mixture. Reserve 1/2 cup pumpkin mixture. Pour the remaining pumpkin mixture onto the graham cracker crust. Carefully pour cream cheese mixture on top of the pumpkin layer. Spoon dollops of reserved pumpkin mixture onto cream cheese layer. With knife, cut and twist through cream cheese layer to obtain the swirl effect. Bake cheesecake at 325 for 1 hour. Turn off the oven, let cheesecake remain in the oven 1 hour longer. Remove from oven. Cool completely. Cover and refrigerate.

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