Pumpkin Marble Cheesecake

Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.

Ingredients

1 cup (250 mL) gingersnap cookie crumbs
1/2 cup (125 mL) finely chopped pecans
1/4 cup (60 mL) butter, melted
1 lb (454 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1/2 cup (125 mL) sour cream
1 tsp (5 mL) vanilla
2 tbsp (30 mL) finely diced crystallized ginger
1 cup (250 mL) pumpkin purée
3/4 tsp (4 mL) cinnamon
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) nutmeg

Preparation

Toss together crumbs, pecans and butter; press into bottom of greased 9-inch (2.5 L) springform pan. Centre pan on foil square; press foil up to side of pan to keep out water when baking cheesecake. Bake in 350 degree F (180 degree C) oven for 10 minutes or until firm to touch. Let cool on rack.

Meanwhile, in large bowl, beat cream cheese with 1/2 cup (125 mL) of the sugar until fluffy. Beat in eggs, one at a time; beat in sour cream and vanilla. Remove 1/2 cups (125 mL) and blend in diced crystallized ginger; set aside.

To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg; pour over baked crust. Using large spoon, add dollops of reserved light-coloured batter; swirl together with knife.

Place pan in larger cake pan; pour in enough boiling water to come 1 inch (2.5 cm) up side. Bake in 350 degree F (180 degree C) oven for about 50 minutes or until puffed and no longer shiny in centre. Turn oven off. Quickly run knife around edge of cheesecake; let cool in oven for 1 hour. Remove from water and let cool completely on rack. Refrigerate for at least 8 hours or up to 2 days before removing from pan.

Servings: 12