Pumpkin Swirl Cheesecake 2
| Yield: | 14 Servings |
| Categories: | Desserts |
| 1 1/2 | c | Finely crushed ginger snaps |
| 1/3 | c | Butter |
| 1 | tb | Flour |
| 2 | 8 oz. pkgs cream cheese; softened | |
| 2/3 | c | Sugar |
| 3 | tb | Flour |
| 2 | ts | Gingerroot; grated (or 1/2 tsp. ground ginger) |
| 1 | ts | Vanilla |
| 4 | Eggs | |
| 2 | tb | Milk |
| 2/3 | c | Canned pumpkin |
| 1/4 | c | Brown sugar; packed |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
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