Pumpkin Swirl Cheesecake

Ingredients:

Crust

• 1 1/2 cups graham cracker crumbs (approx. 18 graham crackers)
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (57 g) unsalted butter, melted

Filling

• 4 pkg (8 oz. each) cream cheese, softened
• 1 1/2 cups (300 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup (245 g) canned pumpkin puree
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg

Topping

• fresh whipping cream (approx. 1/3 cup)
• butter praline pecans (approx. 12)

Directions:

1. Preheat the oven the 350°F. Set out a 9 inch springform pan and line the outside of the pan with tin foil (this is to protect the cake while in the water bath). You do not need to grease the pan.
2. Make your crust. Crush graham crackers into crumbs by using a rolling pin or placing them in a food processor. Add the crumbs to a medium sized bowl with the 1/4 cup sugar and the melted butter. Mix until combined.
3. Add the graham cracker mixture to your pan and press the mixture firmly into a single layer on the bottom and slightly up the sides, approx. 1 1/2 inches up the pan.
4. Pre-bake the crust for 12 minutes. Remove from the oven and set aside while you prepare the filling.
5. Make the filling. In a large bowl of a stand mixer add cream cheese. Using the paddle attachment beat the cream cheese on medium speed. Slowly add the sugar and beat until smooth and creamy, scraping down the bowl as you need. Add the vanilla and mix to combine.
6. Add eggs one at a time and beat on low just until combined.
7. Remove 1 3/4 cups of the filling and add to a medium sized bowl with the pumpkin puree, ground cinnamon, ginger, cloves and nutmeg. Mix to combine and set aside.
8. Fill a kettle with water and bring to a boil. You will use this later for your water bath.
9. Meanwhile, pour half the plain cheesecake filling over the crust and smooth out to the edges. Add dollops of the pumpkin filling on top and using a butter knife cut through the dollops and drag into swirls (be careful not to touch the crust). Repeat making one more layer.
10. Prepare the water bath. Place the springform pan in the middle of a roasting pan. Carefully pour 1 inch of the hot water inside of the pan (around the cheesecake).
11. Bake the cheesecake for 55-60 minutes or until the center slightly wobbles when you gently shake the pan. Turn the oven off and let the cheesecake cool in the oven for 1 hour. Leave the oven door slightly ajar. Remove from the oven and place on a cooling rack. Allow the cheesecake to cool completely at room temperature, then refrigerate for 3-4 hours or overnight.
12. Slide a butter knife around the edges of the pan before releasing the cheesecake.
13. Top with dollops of whipping cream and butter praline pecans.

NOTES

Variation: For a thick graham cracker crust, double the crust recipe and bake time. Store the cheesecake in the refrigerator covered for up to 3 days or freeze for up to 2 months. It's best to decorate the cheesecake once you are ready to serve.

Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 1 hour 55 minutes
Yield: 12

Thanks to Baking For Friends