Spiced Pumpkin-Swirl Cheesecake
TOTAL TIME: Prep: 55 min. Bake: 70 min. + chilling
YIELD: 12 servings.
I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. —Monika Walsh, Monterey, California
Ingredients
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2 cups pecan halves, toasted
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2 tablespoons brown sugar
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3 tablespoons butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1 cup packed brown sugar, divided
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3/4 cup sour cream
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2 teaspoons vanilla extract
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3 large eggs, lightly beaten
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1 cup canned pumpkin
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
Directions
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1.
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
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2.
Place pecans 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 pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
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3.
In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended.
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4.
In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
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5.
To layer, pour 1-1/2 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 in. of very hot water to larger pan.
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6.
Bake until center is just set and top appears dull, 70-80 minutes. 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.
Nutrition Facts
1 slice: 475 calories, 39g fat (16g saturated fat), 122mg cholesterol, 231mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 7g protein.
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