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