Pumpkin Swirl Cheesecake

 

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup packed brown sugar, divided
• 1 teaspoons vanilla extract
• 3 large eggs, lightly beaten
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. Place graham cracker crumbs in a bowl with the sugar.  Add melted butter and combine. Press onto the bottom of springform pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended.
4. In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture.
5. To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan.
6. Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.