Here is a recipe highly rec’d by my friend Betsy.
From Sunset magazine 1979/1996:
Up to 2 days ahead, make cheesecake, cool completely, cover and chill. Remove pan rim and serve cheesecake with sweetened softly whipped cream flavored to taste with Chinese five spice seasoning or chopped crystallized ginger.
Makes 10-12 servings.
About 8 oz. gingersnap cookies
2 T. granulated sugar
3 T. melted butter or margarine
2 pkgs. (8 oz. each) Neufchatel (light cream) cheese or crem cheese
¾ c. firmly packed brown sugar
2 large eggs
1-1/2 t. Chinese five spice seasoning or pumpkin pie spice
1 can (1 lb.) pumpkin
Crush enough cookies to make 1-3/4 c. crumbs. In a 9-in. springform pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up sides.
Bake crust in a 325 degree oven until slightly browner, about 15 min.
Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon ½ c. of the cheese mixture into a small bowl. Add five spice and pumpkin to remaining cheese mixture and mix well.
Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife, swirl to marble the white and orange mixtures.
Bake in a 325 degree oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2-1/2 hours. Run a knife between cake and pan rim; remove rim.