Pumpkin-Swirl Cheesecake
, 12 servings
A pecan-crusted cheesecake with ribbons of spiced pumpkin swirled through a plain brown-sugar filling, baked in a water bath.
| prepPreheat oven to 325°F / 165°C | ||||||||
| prepGrease a 9-inch / 23 cm springform pan and wrap the bottom and sides securely in a double layer of heavy-duty foil | ||||||||
| 2 cups pecan halves, toasted | Pulse pecans & sugar fine | Pulse in butter, press into pan | Bake crust 325°F / 165°C, 15-20 min | Layer batters on crust, swirl with knife | Bake in water bath, 1 hr 10-20 min | Cool 10 min, loosen, cool 1 hr | Chill overnight, remove rim, serve | |
| 2 tbsp brown sugar | ||||||||
| 42 g butter, melted | ||||||||
| 3 packages (225 g each) cream cheese, softened | Beat cream cheese & sugar smooth | Beat in sour cream & vanilla | Beat in eggs on low until blended | Stir 1½ cups plain batter into pumpkin | ||||
| 150 g packed brown sugar (for the plain batter) | ||||||||
| 175 g sour cream | ||||||||
| 2 tsp vanilla extract | ||||||||
| 3 large eggs, lightly beaten | ||||||||
| 245 g canned pumpkin | Beat pumpkin, sugar & spices | |||||||
| 50 g packed brown sugar (for the pumpkin batter) | ||||||||
| 1 tsp ground cinnamon | ||||||||
| 1/2 tsp ground ginger | ||||||||
| 1/4 tsp ground cloves | ||||||||
| 1/4 tsp ground nutmeg | ||||||||
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