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 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.

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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.

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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.

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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.