From the kitchen of Renee Wilson.  This was featured in the 1st Family
Cookbook.  Renee makes this fancy cheesecake at Thanksgiving.
Lightly butter a 9 1/2" spring form pan.
In a small bowl, mix:
1 1/2 amaretti or gingersnap cookies, finely crushed (7oz)
4 Tbsp unsalted butter, melted
Press evenly into the bottom & about 1" up the sides of the pan.

Bake @ 350 for 10 minutes.

Putting each in a separate bowl, rub through a wire sieve:
1/2 c light brown sugar, packed
32 oz container whole ricotta

On high speed, beat until smooth:
8 oz cream cheese, at room temp
1 c granulated sugar
Beat in:
1/4 c cornstarch
On low speed add:
5 large eggs
1/3 c heavy cream
1 tsp vanilla
grated zest of 1 lemon
ricotta
Beat just until smooth.

Pour 1 1/2 c of the cheese mixture into a medium bowl.
Add:
15 oz can pumpkin (1 3/4 c)
brown sugar
1 large egg YOLK
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Beat on low until smooth.

Pour the plain cheesecake into the pan.
Top with large spoonfuls of the pumpkin mixture.
Using a knife, swirl for a marbleized look.

Place the pan in a large roasting pan.
Add enough
nearly boiling water to come 1/2" up the sides of the pan.
Bake @ 325 for 1 hr 45 minutes, a knife inserted 1" from the edge will
come out clean.

The center might seem slightly unset, but it will firm upon chilling.
Remove the cake from the roaster, cool on rack.
Run a knife around the inside of the pan to release from sides, but leave
sides attached.
Cool completely.

Cover with plastic wrap, refrigerate at least 4 hours or overnight.
"Don't worry when you are not recognized,
but strive to be worthy of recognition."
Cheese-
cake
Delights
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