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 the pan. Place pan on a baking
sheet. Bake 15-20 minutes or until light brown. 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, combine pumpkin, spices and remaining brown
sugar. Stir in 1 1/4 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 the top. Repeat
layers. Cut through layer with a knife to swirl. Place springform
pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake 60-70 minutes or until center is just set and top appears dull.
Remove springform pan from water bath. Cool cheesecake on a
wire rack for 10 minutes. Loosen sides from pan with a knife;
remove foil. Cool 1 hour longer. Refrigerate overnight. Remove
rim from pan.
Originally Submitted
7/10/2014
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You can add this Spiced Pumpkin Swirl Cheesecake recipe to your own private DesktopCookbook.
