Spiced Pumpkin-Swirl Cheesecake Recipe

Name: Spiced Pumpkin-Swirl Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pecan halves, toasted; 2 tablespoons brown sugar; 3 tablespoons butter, melted; 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

Servings: persons

2 cups pecan halves, toasted
2 tablespoons brown sugar
3 tablespoons butter, melted
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

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
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
3
. Bake until light brown, 15-20 minutes. Cool on a wire rack.
4
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.
5
In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
6
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.
7
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.

1860

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups pecan halves, toasted, 2 tablespoons brown sugar, 3 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, and more.

Yes, Spiced Pumpkin-Swirl Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Pumpkin-Swirl Cheesecake

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