Ingredients for Spiced Pumpkin Swirl Cheesecake
- 1 cup pecan halves
- ¾ cup packed light brown sugar
- Unsalted Butter
- 16 ounces (454g) cream cheese, softened
- 8 ounces (227g) sour cream
- Vanilla Extract
- 4 large eggs
- Canned Pumpkin
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spiced Pumpkin Swirl Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spiced Pumpkin Swirl Cheesecake
- Preheat oven to 325°F (160°C).
- Wrap the exterior of a 9-inch springform pan with heavy-duty foil.
- In a food processor, pulse 1 cup pecan halves and 2 tablespoons packed light brown sugar until finely ground.
- Add 1/4 cup (57g) melted unsalted butter and pulse until just combined.
- Press the mixture into the bottom of the prepared springform pan.
- Bake for 10-15 minutes, or until set and dry. Cool completely on a wire rack.
- In a large bowl, beat 16 ounces (454g) cream cheese and 3/4 cup packed light brown sugar at medium speed until smooth and creamy.
- Beat in 8 ounces (227g) sour cream and 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, beating at low speed after each addition just until combined.
- In a medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Whisk 1 1/2 cups of the plain cheesecake mixture into the pumpkin mixture.
- Spoon half of the remaining plain cheesecake mixture into the prepared crust.
- Top with half of the pumpkin filling.
- Repeat layers.
- Gently swirl the batter with a knife or metal spatula to create a marbled effect.
- Place the springform pan in a large, shallow roasting pan.
- Pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the edges are puffed and the top is dry to the touch. The center should move slightly when the pan is tapped but should not ripple.
- Remove the springform pan from the roasting pan and remove the foil.
- Cool completely on a wire rack.
- Refrigerate uncovered overnight before serving.
- Store leftover cheesecake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
129g
Fat
132g
Carbs
13g
