Ingredients Jump to Instructions ↓

  1. 2 cups pecan s, toasted*

  2. 2 tablespoons packed brown sugar

  3. 3 tablespoons unsalted butter , melted FILLING

  4. 3 (8-oz.) pkg. cream cheese, softened

  5. 1 cup packed brown sugar , divided

  6. 3/4 cup sour cream

  7. 2 teaspoons vanilla extract

  8. 3 egg s

  9. 1 cup canned pure pumpkin

  10. 1 teaspoon ground cinnamon

  11. 1/2 teaspoon ground ginger

  12. 1/4 teaspoon ground clove s

  13. 1/4 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Wrap outside of 9-inch spring-form pan with heavy-duty foil. Pulse pecans and 2 tablespoons brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10 to 15 minutes or until set and dry. Cool on wire rack.

  2. Beat cream cheese and ¾ cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs one at a time, beating at low speed just until combined.

  3. Whisk pumpkin, remaining ¼ cup brown sugar, cinnamon, ginger, cloves and nutmeg in medium bowl. Whisk in 1½ cups of the cheesecake mixture.

  4. Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring-form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring-form pan.

  5. Bake 60 to 70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

  6. Remove spring-form pan from roasting pan; remove foil. Cool on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator. TIP *To toast pecans, place on baking sheet; bake at 325°F. for 7 to 9 minutes or until slightly darker in color. Cool.


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