Spiced Pumpkin-Swirl Cheesecake

Name: Spiced Pumpkin-Swirl Cheesecake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar, divided; 3 Tbsps butter, melted; 237 milliliters canned pumpkin; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 473 milliliters pecan halves, toasted; 177 milliliters sour cream; 2 teaspoons vanilla extract

Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake requires roughly 1 hour and 55 minutes from start to finish. One portion of this dish contains roughly 7g of protein, 38g of fat, and a total of 461 calories. This recipe serves 12. 73 people found this recipe to be tasty and satisfying. It works well as a dessert. If you have cream, ground ginger, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Pumpkin-Swirl Cheesecake, Pumpkin Swirl Cheesecake, and Pumpkin Swirl Cheesecake.

Instructions

Preheat oven to 325°.

Equipment you will use

Oven

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

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Wrap

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Springform Pan

Aluminum Foil

Place pecans and brown sugar in a food processor; pulse until fine crumbs form.

Ingredients you will need

Brown Sugar

Pecans

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Food Processor

Add butter; pulse to combine. Press onto the bottom of prepared pan.

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Butter

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Frying Pan

Place pan on a baking sheet.

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Baking Sheet

Frying Pan

Bake 15-20 minutes or until light brown. Cool on a wire rack.

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Wire Rack

Oven

In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla.

Ingredients you will need

Cream Cheese

Brown Sugar

Sour Cream

Vanilla

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Bowl

Add eggs; beat on low speed just until blended.

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Egg

In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.

Ingredients you will need

Cream Cheese

Brown Sugar

Pumpkin

Spices

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Bowl

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.

Ingredients you will need

Cream Cheese

Pumpkin

Crust

Cut through layers with a knife to swirl.

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Knife

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

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Water

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Springform Pan

Baking Pan

Bake 60-70 minutes or until center is just set and top appears dull.

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Oven

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.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Wire Rack

Knife

Aluminum Foil

Remove rim from pan.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

packed brown sugar, divided 3Tbsps

butter, melted 237milliliters

canned pumpkin 680grams

packages each) cream cheese, softened 3

eggs, lightly beaten 1teaspoon

ground cinnamon 0teaspoons

ground cloves 1teaspoons

ground ginger 0teaspoons

ground nutmeg 473milliliters

pecan halves, toasted 177milliliters

sour cream 2teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.