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Pumpkin Swirl Cheescake

Recipe by This is a family favorite and adapted from Taste of Home. Michele Jenkins, Product Focus Group Member


  • 2 cups pecan halves, toasted, 2 tablespoons brown sugar, 3 tablespoons butter melted, 3 packages 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 Spice For Life cinnamon, 1/2 teaspoon Spice For Life ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg


1. Preheat oven to 325. Place the large round flexion on a perforated baking sheet. 2. Place pecans and brown sugar in a food processor or blender, pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 15-20 minutes or until light brown. Cool on a wire rack. 3. In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until been 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 round mold on perforated baking sheet. 6. Bake 60-70 minutes or until center is just set and top appears dull. Cool cheesecake on a wire rack for 1 hour. Refrigerate overnight. Remove from flexipan. Note-To toast nuts, bake on Silpat for 5-10 minutes at 350.

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