Pumpkin Swirl Cheesecake With Gingersnap Crust. Press mixture onto bottom and 2 inches up sides of pan. Add the pumpkin batter in large dollops in a circle.
Bake at 325 for 45 to 50 minutes or until a knife inserted near the center comes out. Pour regular cheesecake batter over crust in springform pan. Mix crumbs butter and sugar in bowl.
Mix crumbs butter and sugar in bowl.
Pour regular cheesecake batter over crust in springform pan. Press mixture onto bottom and 2 inches up sides of pan. Bake for 50 minutes at 325. Use a butter knife to spread the pumpkin batter into a swirl pattern make sure not to put the knife in more than about 12 inch so as not to hit the crust.