Crust:
12 graham crackers, crushed,
2T melted butter,
1T brown sugar,
1/4 tsp cinnamon.
Pumpkin Swirl:
1 cup canned pumpkin,
1/2 cup milk,
1 T vanilla extract,
1 T ground cinnamon,
1 tsp ground ginger,
1 tsp ground cloves,
1T brown sugar,
2T flour.
Cheesecake:
2 (8 oz.) packages cream cheese, softened
1 cup sugar,
1/2 cup milk,
2 eggs,
1/2 cup sour cream,
1 T vanilla extract,
3T all-purpose flour.
Mix all the crust ingredients together, and press into 9" pie plate or 9" spring-form pan.
Mix all pumpkin swirl ingredients together (can use food processor) and set aside.
In a new bowl, cream together cream cheese and sugar. Blend in milk slowly, then blend in eggs one at a time. Mix in sour cream, vanilla and flour. Pour this filling into prepared crust.
Carefully pour your pumpkin swirl into the cheesecake batter, starting at the middle and working around in a spiral, to within 1" of edge of crust (not that easy, it's a bit thick). Swirl it around starting from the center again, with a fork.
Bake in a 350-degree oven for 55 minutes. Allow the cheesecake to cool at room temperature for at least one hour before refrigerating, to prevent cracking. Enjoy with whipped cream!
