Name: Pumpkin-Swirl Cheesecake
Prep time: 55 min
Cook time: 55 min
Yield: 1
Ingredients: 2 cups pecan halves, toasted -; 2 tablespoons brown sugar -; 3 tablespoons butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 cup packed brown sugar, divided -; 3/4 cup sour cream -; 2 teaspoons vanilla extract -; 3 large eggs, lightly beaten -; 1 cup canned pumpkin -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground ginger -; 1/4 teaspoon ground cloves -; 1/4 teaspoon ground nutmeg -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin-Swirl Cheesecake

1. 2 cups pecan halves, toasted -

2. 2 tablespoons brown sugar -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1 cup packed brown sugar, divided -

7. 3/4 cup sour cream -

8. 2 teaspoons vanilla extract -

9. 3 large eggs, lightly beaten -

10. 1 cup canned pumpkin -

11. 1 teaspoon ground cinnamon -

12. 1/2 teaspoon ground ginger -

13. 1/4 teaspoon ground cloves -

14. 1/4 teaspoon ground nutmeg -

How to cook deliciously - Pumpkin-Swirl Cheesecake

1. Stage

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double layer of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the bottom and perimeter of the pan.

2. Stage

Place the pecans and brown sugar in a food processor, and pulse until very fine crumbs form. Add the butter, and pulse to combine. Press the mixture into the bottom of the prepared springform pan. Place the pan on a baking sheet, and bake until lightly browned, 15 to 20 minutes. Cool to room temperature on a wire rack.

3. Stage

In a large bowl, beat the cream cheese and 3/4 cup of brown sugar using a hand mixer or stand mixer until smooth. Beat in the sour cream and vanilla. Beat in the eggs on low speed until they’re just blended.

4. Stage

In a separate bowl, beat the pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture until just blended.

5. Stage

Pour 1-1/2 cups of the plain cheesecake batter over the crust. Gently spread 1-1/3 cups pumpkin batter over the top. Repeat the layers with the remaining plain and pumpkin batters. Cut through the layers with a butter or paring knife to create a swirling effect.

6. Stage

Place the springform pan in a large roasting pan. Pour very hot water into the roasting pan until a depth of about 1 inch. Bake until the cheesecake’s center is just set and the top appears dull, 1 hour and 10 minutes to 1 hour and 20 minutes. Editor’s Tip: If you're unsure how to tell if the cheesecake is done, try the wobble test. Firmly tap a wooden spoon on the side of the springform pan, and see if the cheesecake just slightly wobbles.

7. Stage

Remove the springform pan from the water bath, and place on a wire rack for 10 minutes to cool slightly. Run a small knife or a mini offset spatula around the inside perimeter of the springform pan to loosen the cheesecake. Remove the foil. Let the cheesecake cool for one hour longer. Refrigerate the cheesecake overnight. Remove the rim from the springform pan. Serve the cheesecake.