Spiced Pumpkin Swirl Cheesecake
published by Christina88 on Nov 10, 2009
Spiced Pumpkin Swirl cheesecake.
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Crust:
- 2 cups pecans, toasted
- 2 Tbsp.packed brown sugar
- 3 Tbsp. unsalted butter, melted
- Filling:
- 3 8oz. pkg. cream cheese, softened
- 1 cup packed brown sugar, divided.
- 3/4 cup sour cream
- 2 tsp. vanilla extract
- 3 eggs
- 1 cup canned pure pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp.ground nuteg
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Heat oven to 325 degrees. Wrap outside of 9 inch springform pan with heavy duty foil. Pulse pecans and two tablespoon of brown sugar and food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10 to 15 minutes or until set and dry. Cool on wire rack.
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Beat cream cheese and a 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla add eggs 1 at a time,Beating at low speed just until combined.
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Whisk pumpkin,remaining 1/4 cup brown sugar, cinnamon,ginger,cloves and nutmeg in medium bowl. Whisk in 1/2 cup of the cheese cake mixture.
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Spoon 1/2 of the remaining plain cheesecake mixture into crust. Top with half the pumpkin filling. Repeat do not spread evenly for best swirls. With knife or metal spatula. Springform pan in large shallow roasting or broiler pan, and enough hot tap water to come halfway up sides of springform pan.
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Bake 60 to 70 minutes or until eggs puffed and top is dry to the touch.Center should move slightly when pan is tapped but should not ripple as if liquid.
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Remove spring form pan from roasting pan, Remove foil.Cool on wire rack to form temp. Refrigerate, Uncovered, overnight. Store in Refigerater.
- Tip:To toast pecans,place on baking sheet,bake 325 degrees. For 7 to 9 mins. Or until slightly darker in color. Cool.
# 1 by xinnianhao
November 10th, 2009 at 1:51 pm #
Yum, yum!