Spiced Pumpkin Swirl Cheesecake
This is an irresistible holiday treat. i found this recipe in a cooking club of america magazine. check out my holiday menu for some other holiday ideas.
Steps
Heat oven to 325.
Wrap outside of 9 inch spring form 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 min or until set and dry.
Cool on wire rack.
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.
Whisk pumpkin , remaining 1 / 4 cup brown sugar , cinnamon , ginger , cloves , and nutmeg in medium bowl.
Whisk in 1 1 / 2 cups of cheesecake mixture.
Spoon half of the remaining plain cheesecake mixture into crust.
Top with half of the pumpkin filling.
Repeat.
With knife or metal spatula , gently swirl through batter to achieve a marbled effect.
Place spring form pan in large shallow roasting or broiler pan.
Add enough hot tap water to come halfway up sides of spring form pan.
Bake 60-70 min.
Ingredients
pecans, brown sugar, unsalted butter, cream cheese, sour cream, vanilla extract, eggs, canned pumpkin, ground cinnamon, ground ginger, ground cloves, ground nutmeg