Pumpkin swirl cheesecake

Ingredients:

• 1.5 cups crumbs gingerbread cookies
• 1/4 cup crushed walnuts
• 1/4 cup sugar
• 5 tbsp (70 g) butter, melted
• 700 g of softened cottage cheese
• 1 and 3/4 cups sugar
• 3 tablespoons of wheat flour
• 6 eggs
• 1 teaspoon vanilla extract
• 1.5 teaspoons pumpkin pie spice
• 450 gr. pumpkin puree

Preparation:

1. Preheat oven to maximum temperature.
   
   Combine the gingersnaps, walnuts, sugar, and butter in a medium bowl. Press the mixture into the bottom and up the sides of a 25cm springform pan.
2. Using an electric mixer, mix the cream cheese, sugar, and flour until smooth. Add 5 eggs, one at a time, then the vanilla, mixing on low speed. Transfer 2-2.5 cups of the filling to a separate bowl; set aside.
3. Break 1 egg into the remaining filling, add pumpkin pie spice mix and pumpkin and mix until smooth. Pour half the pumpkin filling into the crust, then half the batter; repeat. Use a spoon to create loose swirls.
4. Bake the pumpkin cheesecake at 260°C (500°F) for 10 minutes; reduce the temperature to 90°C (190°F) and continue baking for 30 minutes. Cover with aluminum foil and continue baking for 1 hour or until the center is almost set. Run a knife all the way around the cheesecake to make it easier to remove.
5. Turn off the oven and open the door. Allow the cheesecake to cool gradually over 20-30 minutes. Remove from the oven and cool on a rack for 15 minutes, then refrigerate for at least 6 hours.
   
   Recipe homemade pie with chocolate pumpkin swirls.
   
   
   Chef's adviceWhile baking the cheesecake, place a bowl of water in the oven. This will help prevent the cheesecake from cracking.