1 1/2 cups ginger snaps finely crushed
1/3 cup butter or margarine melted
1 tablespoon flour
2 (8 ounce) pa cream cheese softened
2/3 cup sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
4 large egg
2 tablespoons cream (heavy)
2/3 cup canned pumpkin
1/4 cup brown sugar packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions
Crust: Mix crushed ginger snaps, butter and flour in medium mixing bowl. Press onto bottom of 8 or 9 inch springform pan. Filling: Beat cream cheese in large mixing bowl until smooth. Add sugar, the 3 tablespoons flour, ginger, and vanilla. Beat on high until smooth. Add eggs all at once. Beat on low until combined. Stir in cream. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
Spoon plain cream cheese mixture into pan. Carefully spoon pumpkin mixture over plain. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
Source: "From Fabfood (D.Sauer)"
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Yields: 1 Serving
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