SPICED PUMPKIN-SWIRL CHEESECAKE

Spiced Pumpkin-Swirl Cheesecake image

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

Provided by Taste of Home

Time 2h5m

Yield 12 servings.

Number Of Ingredients 14

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

Steps:

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., 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., 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., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., 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., 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 : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.