Lightly butter a 9 1\/2″ spring form pan.<\/p>\n\n\n\n
In a small bowl, mix:<\/p>\n\n\n\n
1 1\/2 c amaretti or gingersnap cookies, finely crushed (7oz)<\/strong><\/em><\/p>\n\n\n\n 4 Tbsp unsalted butter, melted<\/strong><\/em><\/p>\n\n\n\n Press evenly into the bottom & about 1″ up the side of the pan.<\/p>\n\n\n\n Bake @ 350 for 10 minutes.<\/p>\n\n\n\n In a mixer, on high speed, beat until smooth:<\/p>\n\n\n\n 8 oz cream cheese, at room temp<\/strong><\/em><\/p>\n\n\n\n 1 c sugar<\/strong><\/em><\/p>\n\n\n\n Beat in:<\/p>\n\n\n\n 1\/4 c cornstarch<\/strong><\/em><\/p>\n\n\n\n On low speed add:<\/p>\n\n\n\n 5 large eggs<\/strong><\/em><\/p>\n\n\n\n 1\/3 c heavy cream<\/strong><\/em><\/p>\n\n\n\n 1 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n grated zest of 1 lemon<\/strong><\/em><\/p>\n\n\n\n 32 oz container whole ricotta, put through a sieve<\/strong><\/em><\/p>\n\n\n\n Beat just until smooth.<\/p>\n\n\n\n Pour 1 1\/2 c of the cheese mixture into a medium bowl.<\/p>\n\n\n\n Add:<\/p>\n\n\n\n 15 oz can pumpkin (1 3\/4 c)<\/em><\/strong><\/p>\n\n\n\n 1\/2 c light brown sugar, put through a sieve<\/em><\/strong><\/p>\n\n\n\n 1 large egg YOLK<\/em><\/strong><\/p>\n\n\n\n 1 tsp cinnamon<\/em><\/strong><\/p>\n\n\n\n 1 tsp ginger<\/em><\/strong><\/p>\n\n\n\n 1\/2 tsp cloves<\/em><\/strong><\/p>\n\n\n\n Beat on low until smooth.<\/p>\n\n\n\n Pour the plain cheesecake into the pan.<\/p>\n\n\n\n Top with large spoonfuls of the pumpkin mixture.<\/p>\n\n\n\n Using a knife, swirl to marbleize.<\/p>\n\n\n\n Place the pan in a large roasting pan.<\/p>\n\n\n\n Add enough nearly boiling water to come 1\/2″ up the sides of the pan.<\/p>\n\n\n\n Bake @ 325 for 1 hr 45 minutes<\/p>\n\n\n\n or until a knife inserted 1″ from the edge comes out clean.<\/p>\n\n\n\n The center might seem slightly unset, but it will firm when cooled.<\/p>\n\n\n\n Remove the cake from the roaster, cool on a rack.<\/p>\n\n\n\n Run a knife around the inside of the pan to release from sides, but leave sides attached.<\/p>\n\n\n\n Cool completely.<\/p>\n\n\n\n Cover with plastic wrap, refrigerate at least 4 hours or overnight.<\/p>\n","protected":false},"excerpt":{"rendered":" Renee Wilson<\/p>\n","protected":false},"author":1,"featured_media":2980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[22,5],"tags":[638,213,106,62,359],"class_list":["post-2979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecake-creamy","category-desserts","tag-cheesecake","tag-pumpkin","tag-recipe","tag-renee-wilson","tag-thanksgiving","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tCheesecake<\/h4>\n\n\n\n