Birthday Pumpkin Swirled Cheesecake

I love pumpkin and cheesecake, so there is no other cake I would love more on my birthday! I plan to also make this for thanksgiving! I could have swirled it alot better, but I was in a hurry...to get it in my belly!
Adapted from Dianasdesserts.com

Yeah it had a big crack in the middle, but it was still delish! Like I said, it needed to be swirled more!


Crust: 
3 tbsp. butter, melted 
1 1/2 cups crushed gingersnaps

Filling: 
4 (8-ounce) packages cream cheese, softened 
1 cup granulated sugar 
3 tbsp. cornstarch 
1 cup sour cream 
1/4 tsp. salt 
2 tsp. vanilla extract 
3 large eggs 
2 tsp. lemon juice 
3/4 cup canned 100% pumpkin 
3 tbsp. brown sugar 
2 tbsp. molasses 
1 tsp. ground cinnamon 
3/4 tsp. ground ginger 
1/2 tsp. ground nutmeg 
1/8 tsp. ground cloves


1. Preheat oven to 325°F . In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 10-inch springform pan. 

2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition. 

3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside. 

4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. 

5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon. 

6. Bake in preheated 325 oven for about 60-70 mins or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days.