Pumpkin-Swirl Cheesecake Recipe: How to Make It
Autumn spices and a pecan crust give warmth and crunch to this beautifully marbled pumpkin-swirl cheesecake.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 2 cups pecan halves, toasted
- 2 tablespoons brown sugar
- 3 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup packed brown sugar, divided
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
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