Pumpkin Goodness

There's not too much you could make with pumpkin that isn't worth devouring.  Pumpkin chocolate chip cookies, pumpkin bars, pumpkin pie, pumpkin log (with cream cheese)...I could go on, but I'm going to stop with one particular goody from a gourd.  Last year my mother, tried to blend two holiday traditions: pumpkin pie for Thanksgiving and cheesecake for Amy's birthday.  The result was this scrumptious Pumpkin Swirl Cheesecake.  Mmmm...!

Don't forget the whipped cream!

Crust:

8 whole graham crackers
1/2 cup whole hazelnuts toasted
1/4 cup sugar
1/2 stick(4 Tbsp ) butter

Filling:  

2 bricks(8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
2 tsp vanilla
1/2 cup sour cream
2 eggs plus 2 egg whites
3/4 cup white chocolate chips
1 15 oz can pumpkin (not pumpkin pie mix)
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg

Heat oven to 350 degrees.  Lightly coat 8 inch spring form pan with cooking spray.  For the crust; break crackers into food processor.  Add nuts, sugar and butter. Process to make fine crumbs.  Press firmly over bottom and 11/2 in. up side of pan.  For the filling;  beat cream cheese in a large bowl with mixer on high until smooth.  Then, on low, beat in sugar, cornstarch, vanilla and sour cream until well blended.  Add eggs and extra egg whites, beat just until mixed.  Melt chocolate and add to 11/2 cups of cheese mixture and stir until well blended.  Stir pumpkin and spices into remaining cheese mixture.  Reserve 1/4 cup and pour rest into crust.  Pour the chocolate mixture onto pumpkin batter in a thick ring about 1/2 inch from sides of pan.  Top with dollops of reserved 1/4 cup pumpkin batter.  Run a knife through both batters for a marble effect.  Bake 1 hour 15 minutes or until toothpick inserted 2 inches from center comes out clean.  Carefully run a knife around inside edge to release cake,  Cool cake in pan on a cooling rack.  Then cover and refrigerate in pan at least 4 hours or up to one week.  Or freeze up to 3 months.  Thaw in refrigerator 2 days before serving.

It's good for breakfast, too!