Spiced Pumpkin Swirl Cheesecake

By AnnaMaria507

Ingredients

• Crust
• 2 cups pecans, toasted
• 2 tbsp packed brown sugar
• 3 tbsp unsalted butter, melted
• Filling
• 3 (8 oz) pkg cream cheese, softened
• 1 cup packed brown sugar, divided
• 3/4 cup sour cream
• 2 tsp vanilla extract
• 3 eggs
• 1 cup canned puree pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Details

Servings 12

Preparation

Step 1

1. To toast pecans, place on baking sheet. Bake at 325 degrees F for 7-9 minutes or until slightly darker in color. Cool.
2. Preheat oven to 350 degrees F. Wrap outside of 9" springform pan with heavy duty foil. Pulse pecans and 2 tbsp brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10-15 minutes or until set and dry. Cool on wire rack.
3. Beat cream cheese and 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs, one at a time, beating at low speed just until combined.
4. Whisk pumpkin, remaining 1/4 cup brown sugar, cinnamon, ginger, cloves and nutmeg in medium bowl. Whisk in 1-1/2 cups of the cheesecake mixture.
5. Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place springform pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up side of springform pan.
6. Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is touched, but should not ripple as if liquid.
7. Remove springform pan from roasting pan; remove foil. Cool on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator.