Pumpkin Swirl Cheesecake

• 1 cup graham cracker crumbs (about 15 crackers)
• 1/2 cup chopped toasted hazelnuts
• 3 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup tightly packed light brown sugar
• 3/4 cup heavy cream
• 4 eggs
• 2 teaspoon vanilla
• 1 can (16 ounce) solid pack pumpkin, like Libby's
• 3 tablespoons all-purpose flour
• 2 teaspoons each pumpkin pie spice and fresh orange zest (I substituted 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves)

1. Heat oven to 325 degrees.
2. Combine first 3 ingredients.
3. Press into greased 9-inch springform pan wrapped in foil.
4. Bake 10 minutes.
5. Combine next 5 ingredients.
6. Whisk next 3 ingredients into 2 cups cream cheese batter.
7. Stir rest into remaining batter. Pour pumpkin batter into crust.
8. Swirl in cream cheese mixture. Bake 1 hour and 10 minutes in pan filled with 1-inch water.
9. Leave in water bath 30 minutes to set.
10. Makes 12 servings.

graham cracker crumbs, hazelnuts, butter, cream cheese, tightly packed light brown sugar, heavy cream, eggs, vanilla, pack pumpkin, allpurpose, pumpkin pie spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=92398 (may not work)