1 cup finely crushed gingersnaps (about 20 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch, divided
1 cup sour cream
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs, room temperature, lightly beaten
1 teaspoon lemon juice
3/4 cup canned pumpkin
3 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and 2 tablespoons cornstarch until smooth. Beat in the sour cream, vanilla and salt. Add eggs; beat on low speed just until blended. Transfer 3-1/2 cups filling to a small bowl; stir in lemon juice and set aside.
Add the pumpkin, brown sugar, molasses, spices and remaining cornstarch to the remaining filling; reserve 1/2 cup. Pour pumpkin filling over crust. Top with plain filling. Cut through filling with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan in a large baking pan. Add 1 in. hot water to larger pan.
Bake at 325° for 70-75 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove sides of pan. Refrigerate leftovers.
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