Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA

Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg

 

Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (tasteofhome.com)